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  • Ugali (East African Cornmeal)

Ugali (East African Cornmeal)

Posted on Feb 23rd, 2023
by Aderinsola Adeosun
Categories:
  • Side Dish
UGALI

Ugali is undoubtedly the national food of Kenya. It resembles Italian polenta and it is an ubiquitous side dish on every Kenyan menu. Beef stew, roast meat, fried fish, vegetarian stews – all these dishes are usually enjoyed with a good portion of ugali.

While on an official visit to Kenya as the President of the U.S, Barack Obama talked fondly of how he used to eat ugali with his sister. Coming to Kenya and not eating ugali would be like visiting Paris and not trying out its famous croissants.

Ugali is a popular food throughout East Africa from Burundi to Uganda, Rwanda and Somalia (known locally as soor).

Ugali can be easily made pretty much anywhere as its recipe is as simple as it gets. Enjoy this classic ugali recipe!

Ugali

Ugali (East African Cornmeal)

Chef’s Pencil Staff
Ugali is made by constantly mixing maize flour or cornmeal with hot water over heat until it reaches a dough-like consistency. While maize flour is the most often used, you can also use millet flour, cassava flour, or sorghum.
5 from 1 vote
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine African, Kenyan
Servings 2

Ingredients
  

  • 2 cups maize flour
  • 3 cups water

Instructions
 

  • Boil the water, then stir the maize flour into it and stir with a spatula till it forms a paste.
  • Stir continuously for 20 minutes till a thick consistency is obtained.
  • Put cold water into the pot, cover, and simmer for another 5 minutes.
  • Then stir the maize flour again for another 10 minutes.
  • Serve with stew or any soup of your choice.

Notes

 
Ugali
Tried this recipe?Let us know how it was!

Aderinsola Adeosun

Aderin is a Nigerian foodie who is extremely passionate about the African culture and food. Aderin is currently living in Europe where she studies Public Alimentation.

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