5 Reviews of Ugali

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.

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).

From: woodland hues

On Oct 29, 2006

We had Africa night recently and I served ugali with zigni (Zigni). It was delicious. I really appreciate how informative this posting is and how clear and detailed the instructions are. Couldn't find the fine corn flour and used medium, but will stay on the lookout for fine grind. Thank you sooo much for a good posting.

From: Simba7

On Jun 15, 2008

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

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.