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Nutrition Facts
Serving Size 1 (397g) Recipe makes 6 servings
Calories 294
Calories from Fat 26		(8%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 34mg		1%
Potassium 233mg		6%
Total Carbohydrate 62.5g		20%
	Dietary Fiber 5.9g	23%
	Sugars 0.5g
Protein 6.6g		13%
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Ugali

Recipe #140779 | 15 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Elmotoo
Oct 10, 2005

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.

SERVES 6 -8 (change servings and units)

Ingredients

4 cups finely ground cornmeal (If you can find the kind that is so finely ground as to be like flour, grab it!!)
8 cups water

Directions

1
Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps.
2
Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.
3
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.)
4
Top with a pat of butter or margarine, if desired.
5
Cover and keep warm.
6
Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.

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Featured Reviews for This Recipe

From: Simba7

On Jun 15, 2008

Although I didn't make this exact recipe, I love ugali. Butter really adds to ugali.

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From: Missy Wombat

On Sep 4, 2007

I made a half recipe of this and that was plenty. To me it is like polenta too. Looks pretty and a pleasant change.

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From: justcallmetoni

On Jun 30, 2008

Since the previous reviews mentioned the similarity of this dish to polenta, thought I would begin by chiming in. Though the basic ingredients are the same, my results were rather different in texture. Polenta coats a spoon when cooked and can be poured if you are looking to chill it. My ugali was much thicker and would actually sit on the spoon and even thick and chunky enough to pick up with a fork. Served this with leftover Chicken Pumpkin Stew as a filling and pleasing lunch. I enjoyed that the cornmeal was thick as it sat below my stew rather than melting into it. Thanks Elmotoo.

2 people found this review helpful

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From: Chef Kate

On Oct 13, 2005

I used fine cornmeal (yellow as it was what I had on hand) and followed the instructions--so far as I can tell, this is no different from plain polenta--and delicious served with the Yetakelt W'et (spicy mixed vegetable stew) Yetakelt W'et (spicy mixed vegetable stew).

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Read all 5 reviews