Ugali (Savory Kenyan Cornmeal Porridge) Recipe

Ugali—a supremely satisfying dense cornmeal porridge—is a beloved staple dish in lots of East and Central African nations, together with Kenya and Tanzania. I realized the right way to make ugali from many ladies on the Kenyan facet of my household: my mom, Katano, my aunt Tilly, and my grandmother, who we name Koko. We’d stand over the range collectively and I’d slowly whisk the white cornmeal into an enormous pot of water whereas my grandmother continuously stirred the combination till it thickened. Collectively we’d flip it onto a platter, slice it, and serve it heat alongside dishes like sukuma wiki (sautéed collard greens) and beef moist fry (meat sautéed with tomato, garlic, and ginger). For me, it is a easy dish that carries the heat and luxury of residence, a real embodiment of household and custom.

Whereas ugali can have totally different names, equivalent to “pap” in Southern Africa, no matter what it is referred to as this straightforward dish most frequently seems in its most simple type: a particularly thick porridge manufactured from simply tremendous white cornmeal and water. In some variations, notably in Maasai traditions, water could be substituted with inventory, or a little bit of milk and/or tallow could be added. Right here I give directions for making ready ugali as my household taught me—with only a few pats of butter or ghee and a pinch of salt to season it.

To me, ugali is the proper meal accompaniment: It’s hearty and satisfying, its easy taste profile means it pairs effectively with nearly any meal, plus it comes collectively in solely quarter-hour, and requires simply 4 components to make—and a type of components is water! Whereas it’s simple and fast to arrange, there are a number of key steps to make sure that your ugali has a easy and sliceable texture each time you make it. Listed below are my ideas for cooking ugali that even my grandmother Koko would love.

4 Ideas for Cooking the Greatest Ugali at House

1. Use tremendous white cornmeal. To realize ugali’s silky texture, it’s vital to start out with the fitting kind of cornmeal. In Kenya a tremendous white cornmeal referred to as jogoo or maise meal is used. It’s the go-to cornmeal that’s available at most markets. Its tremendous texture ensures the ugali has a easy mouthfeel. When my household cooks ugali within the US, we make a degree to make use of a tremendous white cornmeal, equivalent to our favourite, Albers White Corn Meal. Quaker model white cornmeal can be a great possibility. I’ve discovered tremendous white cornmeal labeled as harina de maiz in lots of US markets, which can be used. Simply be sure to not confuse harina de maiz with masa harina. Masa harina is nixtamalized cornmeal, and has a really totally different taste than plain white cornmeal. Additionally be sure to keep away from coarse cornmeal, grits, or polenta. These cornmeal choices gained’t obtain the specified easy texture they usually additionally require extra water and time than listed within the recipe to prepare dinner correctly.

2. Dial within the water to cornmeal ratio to realize your most popular ugali texture. In Kenya, the consistency of ugali can differ from one family to a different. It comes down to private desire. Some Kenyans favor ugali very agency, whereas others, together with me and my household, get pleasure from it when it has a softer texture. The ratio of water to cornmeal is what determines the ultimate texture. With the identical cooking time, the extra water that’s added, the softer the ugali might be. In lots of Kenyan residence’s, ugali is cooked so ceaselessly that residence cooks can simply eyeball the portions with out measuring. However to realize ugali that’s agency sufficient to flip out of the pan onto a serving platter with out falling aside, whereas additionally creamy, it’s vital to make use of two elements water to 1 half cornmeal by quantity to get the proper consistency each time.

3. Prepare dinner till a skinny starchy movie seems earlier than flipping. Because the cornmeal porridge cooks it’s going to thicken right into a Play-Doh—like texture, an indication that it’s nearly able to flip. However the perfect signifier for when it is completed cooking is when a skinny starchy movie seems alongside the underside and sides of the pan. The is the signal that the starch is cooked to the purpose the place it’s gelling and sticking collectively, so it’s going to maintain its form.

4. Serve it as a easy facet dish. Ugali’s impartial taste makes it extremely versatile. It may be served with nearly any protein or vegetable. When able to serve, reduce the ugali into wedges, and function a facet dish. Ugali could be eaten with a fork or along with your palms, and it is nice for scooping up different meals. In my household, we get pleasure from it with beef moist fry and sukuma wiki, as talked about above, nevertheless it additionally pairs effectively with most stews, braised meats, and greens.