J
Jimcatt
Guest
Ugali
It is usually made from maize (corn) which was brought from the Americas to Africa by Europeans. Previously it was made from millet. It is a starchy accompaniment for the African soup or stew or sauce, or other dishes with sauce or gravy. Ugali is generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. Many Kenyans feel they haven't had a meal unless they have eaten Ugali with a sauce or stew.
Ingredients:
3 cups of Water.
3 cup of maize flour or white cornmeal that has been finely ground (You can also substitute semolina)
Directions:
Heat water to boiling in a saucepan. Gradually pour ½ the corn flour into boiling water stirring continuously to avoid lumps.
Stir continuously and mash any lumps that do form until boiling.
Allow to boil for about 10 minutes stirring occasionally.
Now for the hard work: Add more corn flour gradually, stirring continuously until it is thicker and drier than mashed potatoes it should pull away from the sides of the pan.
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.)
To serve, wet the inside of a bowl and tip the ugali into the bowl. For a really authentic look, immediately gently flip the ugali so the bottom side is now up and it looks smooth.
Cover and keep warm.
Serve immediately with any meat, or vegetable stew, or any dish with a sauce or gravy. Break off a piece, roll it into a ball, make an indentation and scoop up the stew or sauce.
Will keep for 2-3 days
Variation:
You can add any combination of honey, dried fruits, nuts and pour into a buttered tray around an inch thick, allow to go cold, cut, tear and enjoy.
As above, but with bacon, spicy sausage etc. eat cold or fry.
It is usually made from maize (corn) which was brought from the Americas to Africa by Europeans. Previously it was made from millet. It is a starchy accompaniment for the African soup or stew or sauce, or other dishes with sauce or gravy. Ugali is generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. Many Kenyans feel they haven't had a meal unless they have eaten Ugali with a sauce or stew.
Ingredients:
3 cups of Water.
3 cup of maize flour or white cornmeal that has been finely ground (You can also substitute semolina)
Directions:
Heat water to boiling in a saucepan. Gradually pour ½ the corn flour into boiling water stirring continuously to avoid lumps.
Stir continuously and mash any lumps that do form until boiling.
Allow to boil for about 10 minutes stirring occasionally.
Now for the hard work: Add more corn flour gradually, stirring continuously until it is thicker and drier than mashed potatoes it should pull away from the sides of the pan.
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.)
To serve, wet the inside of a bowl and tip the ugali into the bowl. For a really authentic look, immediately gently flip the ugali so the bottom side is now up and it looks smooth.
Cover and keep warm.
Serve immediately with any meat, or vegetable stew, or any dish with a sauce or gravy. Break off a piece, roll it into a ball, make an indentation and scoop up the stew or sauce.
Will keep for 2-3 days
Variation:
You can add any combination of honey, dried fruits, nuts and pour into a buttered tray around an inch thick, allow to go cold, cut, tear and enjoy.
As above, but with bacon, spicy sausage etc. eat cold or fry.
