Ugali Food
UGALI - KENYAN CORNMEAL
Simple and satisfying, this cornmeal porridge from Kenya, called Ugali, is the perfect accompaniment to soups, stews, and savory curries.
Provided by Sandra Mukidza
Categories Side
Number Of Ingredients 2
Steps:
- Bring the water to a boil in a medium saucepan.
- Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water. The ugali will begin to thicken quite quickly.
- Continue cooking on low heat, stirring every minute or so with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan and hold together, and takes on the aroma of roasted corn. Turn it out immediately onto a serving plate. If you would like, using a spoon or spatula, quickly shape it into a thick disk or round.
- The ugali will continue to firm as it cools, and will be thick enough to cut with a knife (similar to firm polenta).
- Serve it up with Kenyan Beef Curry or your favorite savory stew.
UGALI
I've learned a lot researching for the ZWT '05: Eastern Africa's Ugali (similar to Southern Africa's Mealie-meal, Nshima, and Sadza) is usually made from maize (corn) which was brought from the Americas to Africa by Europeans. Previously it was made from millet. These starchy Fufu-like "foundations" are the Eastern African versions of Western African staples like Fufu (which is generally made from yams, plantains, or cassava tubers) and Banku, Kenkey, or Tô. -- They are all starchy accompaniments for the African soup or stew or sauce, or other dishes with sauce or gravy. They are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. Many Africans feel they haven't had a meal unless they have eaten Fufu or Ugali with a sauce or stew.
Provided by Elmotoo
Categories Grains
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps.
- Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.
- Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.)
- Top with a pat of butter or margarine, if desired.
- Cover and keep warm.
- Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.
Nutrition Facts : Calories 294.4, Fat 2.9, SaturatedFat 0.4, Sodium 34.8, Carbohydrate 62.5, Fiber 5.9, Sugar 0.5, Protein 6.6
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