Ugali Recipe

Learn how to make East African ugali with this tasty and easy Kenyan cornmeal recipe. Perfect to serve with sukuma or your favourite stews.

Course Dinner, Lunch

Cuisine African, Kenyan, Tanzanian

Diet Gluten Free

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 488kcal

Using a medium-sized and deep pot, bring water to boil. Once boiling, reduce the heat to low and set ½ a cup of water aside.
4 cups water
Gradually stir in the maize flour, about ¼ cup at a time, using a wooden spoon. Continue stirring until the mixture thickens to a porridge-like consistency.
Continue adding the maize flour (cornmeal) a little at a time, and stirring until all of it has been used up and the mixture is firm. This will take about 5 minutes.
Poke a few holes in the ugali, pour in the reserved hot water, then cover and cook for 5 minutes, stirring halfway through, until the water has evaporated and the bottom is lightly browned.
Transfer the ugali to one side of the pot. It is ready when it easily pulls away from the bottom, smells of cooked corn, and feels slightly sticky but not grainy.
Finally, run the wooden spoon under tap water (this helps with shaping), then shape the ugali into a round ball in the pot.
Invert the pot onto a serving plate to release the ugali. If needed, reshape it with a wooden spoon.
Serve hot with your favourite dishes.

While the authentic recipe uses no butter, margarine, or salt, feel free to add this if you prefer. You can also enrich it by using milk or cream.
Store leftover ugali in the fridge for 3-5 days. You can also keep it in the freezer for up to 6 months.