Kenyan Ugali (Maize Meal Pap) is a traditional Kenyan recipe for a classic accompaniment of a maize meal porridge (pap) made of maize meal flour cooked in water until stiff. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Maize Meal Pap (Kenyan Ugali).
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Ugali is the Kenyan equivalent of South African pap, a porridge of white maize meal cooked until stiff that is a traditional accompaniment to main meals.
Ingredients:
250g (2 Cups) Maize Meal Flour
1l (4 Cups) Water
Method:
Pour the water into a Sufuria (Large deep Pan) and let it simmer until it starts to boil then bring to a full rolling boil. Pour about 1/2 of the Maize Meal Flour. Wait for a few minutes as the water keeps boiling
Turn the mixture with a long wooden spoon as you mix together the Water and Flour. Add more flour but sprinkle it and continue mixing. The mixture should start becoming thicker and much more difficult to stir.
Keep mixing and stirring as you sprinkle over more flour. The Ugali will begin to thicken even further.
Now the work starts. Hold the Sufuria (Deep cooking pan) with oven mittens or a heavy cloth to prevent burning your hands. Keep stirring the flour with a wooden spoon like you are folding the Flour into itself.
The Ugali (Cornmeal) has now have become so firm that it starts coming away from the sides of the cooking pan. Now press the mass against the walls of your Sufuria with the back of your wooden spoon.
Stick the wooden spoon under the pressed Ugali (cornmeal) and turn it over completely, removing it from the wall to the centre of the pan.
Repeat the pressing of the Ugali and turning it to the middle of the pan. At this point the Ugali will begin to smell really good. That's how you know the Ugali is cooking properly.
Let the Ugali stay in the middle of the Sufuria, then turn down the heat really low. After a few minutes press and turn it again. Form the Ugali into a ball, then take off the heat. Now remove the Ugali from the Sufuria and turn out onto a plate. Invert the cooking pan and use to cover the ugali. Allow to rest as you dip your wooden spoon into some water to make it wet.
Use the wet wooden spoon to press the Ugali (Cornmeal) into a round mound. As you press, keep turning the plate so that you can shape the whole Ugali. Serve immediately as an accompaniment.
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