Ugali
Ingredients
Directions
Prepare the cornmeal
In a separate bowl, stir the milk into the white cornmeal until it is smooth.
Cook the ugali
Boil the water with the salt added in a saucepan.
Slowly pour the cornmeal mixture into the boiling salted water.
Stir this mixture constantly for a couple of minutes until it starts to thicken.
Turn the heat on the stove to low and continue to cook the ugali for about 10–15 minutes, stirring every couple of minutes.
Keep cooking and stirring until the ugali is very stiff and thick and pulls away from the sides of the saucepan.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- White cornmeal
- Forms the main body of the ugali, setting into a stiff, thick porridge as it cooks.
- Water
- Hydrates the cornmeal starch so it can gelatinize and thicken as it cooks.
- Milk
- Adds moisture and a softer, richer flavour to the cornmeal mixture.
The step that matters
Stirring while the cornmeal is added and cooks. Cornmeal starch can clump and scorch on the base of the pan if not stirred constantly, especially as the mixture thickens. Constant stirring keeps it smooth and evenly cooked.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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