Ugali
Ingredients
Directions
Prepare
Boil the water in a saucepan.
Add salt if desired.
Make the ugali
Pour the corn flour slowly into the boiling water, stirring continuously.
Mash up any lumps that form to get a smooth consistency.
Whisk or sift the flour to help.
Continue to cook, stirring constantly, until it has the consistency of thick oatmeal.
Serve
Serve hot ugali immediately with any meat or vegetable stew, or any dish with a sauce or gravy.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- White cornmeal or ground maize
- Forms the thick, starchy body of the dish as it cooks and sets into a stiff paste.
- Water
- Hydrates the corn starch so it gelatinises and thickens into a smooth, cohesive mass.
The step that matters
Adding the flour to the boiling water. If the flour is poured in too fast or not stirred, it clumps into lumps that stay raw inside. Pouring slowly while stirring lets each grain hydrate evenly, giving a smooth texture.
“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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