Ugali – Kenyan cornmeal

Method5 steps

1. 1

   Step 1: Bring both measured cups water (2 cups) to a boil in a medium saucepan.

   Uses 2 cups water for ugali

2. 2

   Step 2: Reduce the heat to low. Slowly add all one and a half measured cups white cornmeal to the hot water, whisking constantly to keep it smooth. The mixture will thicken quickly.

   Uses All the boiling water in the pan · 1½ cups white cornmeal for ugali

3. 3

   Step 3: Continue cooking the ugali over low heat, stirring constantly with a sturdy wooden spoon, until it pulls away from the pan sides, holds together and smells of roasted corn. Turn the cooked ugali out immediately onto a serving plate.

   Uses All the thickening ugali

4. 4

   Step 4: Use a spoon or spatula to shape the cooked ugali into a thick disc or round if desired.

   Uses The cooked ugali on its plate

5. 5

   Step 5: Let the ugali firm as it cools enough to handle, then cut it into portions with a knife and serve.

   Uses The cooked ugali disc