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Ugali
Ugali is a traditional East African recipe for a classic thickened porridge or 'pap' made from maize meal and served as a starchy accompaniment to stews or meat. The full recipe is presented here and I hope you enjoy this classic East African version of: Ugali.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : East-africa Recipes
Ugali is
East Africa's equivalent of
South African Mealie-meal now made from white maize meal, but originally made from millet. This is used as a starchy accompaniment to soups or stews. This is the East African equivalent of
West African fufu.
Ingredients:
750g corn flour, white cornmeal or ground maize. Cornmeal grits, farina or sorghum flour or millet flour can also be used
1.9l water
Method:
Add the water to a saucepan and bring to a boil. Slowly pour the cornflour or cornmeal into the boiling water to avoid forming lumps. Stir continuously and mash any lumps that do form. Add more cornflour until the mixture becomes thicker than mashed potatoes. Cook for three to four minutes, stirring continually. Top with a pat of butter then cover and keep warm.
Serve immediately as an accompaniment to any African stew or soup (or any meal with a gravy).
