Ugali – Kenyan cornmeal
A Kenyan breakfast. Ready in about 42 minutes. Difficulty: medium.
- 15 minPrep (about)
- 27 minCook (about)
- 42 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 2 cups water
- 1 ½ cups white cornmeal
How to make it
Steps in our own plain words.
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Bring your water to a boil in a medium pot.
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Turn the heat down to low, and stirring the whole time using a whisk, slowly add your cornmeal to the boiling water.
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The ugali will begin to thicken quite fast.
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Continue cooking on low heat, stirring the whole time with a sturdy wooden spoon, till your ugali begins to pull away from the takes, hold together and sides of the pan on the aroma of roasted corn.
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Turn it out right away onto a serving plate.
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If you would like, using spoon or spatula, fast shape it in a thick disk or round.
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Your ugali will continue.
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Do it to firm as it cools plus will be thick enough to cut using a knife.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.