Ugali
Ingredients
Directions
In a large pot, bring the water to a boil.
Reduce the heat to low and gradually add the cornmeal to the boiling water, stirring continuously with a wooden spoon to prevent any lumps from forming.
Continue stirring the mixture over low heat for about 15–20 minutes until it thickens and the cornmeal is cooked through. The porridge should have a smooth and thick consistency.
Season with salt, to taste. Adjust the amount of salt according to your preference.
Remove the pot from the heat and let the ugali rest for a few minutes before serving.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Cornmeal
- Forms the thick starch structure that sets as the porridge cooks and thickens.
- Water
- Hydrates the cornmeal so its starch can gelatinize and turn the mixture into a thick porridge.
The step that matters
Adding the cornmeal to the boiling water. Cornmeal added too quickly or without constant stirring clumps as its outer layer hydrates before the inside, leaving lumps. Gradual addition with continuous stirring lets the starch hydrate evenly for a smooth result.
“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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