Best 3 Ugali Recipes

Ugali, a staple food in many African countries, is a versatile dish that can be paired with various accompaniments. Made from maize flour or cassava flour, ugali is a dense, doughy dish that is often served as a base for stews, vegetables, and soups. Whether you're a culinary enthusiast seeking to explore African cuisine or simply looking for a hearty and comforting meal, this article will guide you through the essential steps and techniques to create a perfect ugali dish that will tantalize your taste buds and satisfy your hunger.

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UGALI - KENYAN CORNMEAL

Ugali - Kenyan cornmeal image

Simple and satisfying, this cornmeal porridge from Kenya, called Ugali, is the perfect accompaniment to soups, stews, and savory curries.

Provided by Sandra Mukidza

Categories Side

Number Of Ingredients 2

Ingredients

2 cups water
1 1/2 cups medium or coarse-ground white cornmeal (white is traditional, but yellow works fine)

Steps:

Bring the water to a boil in a medium saucepan.
Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water. The ugali will begin to thicken quite quickly.
Continue cooking on low heat, stirring every minute or so with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan and hold together, and takes on the aroma of roasted corn. Turn it out immediately onto a serving plate. If you would like, using a spoon or spatula, quickly shape it into a thick disk or round.
The ugali will continue to firm as it cools, and will be thick enough to cut with a knife (similar to firm polenta).
Serve it up with Kenyan Beef Curry or your favorite savory stew.

UGALI

Ugali image

Provided by AFN Snr Chef

Number Of Ingredients 3

Ingredients

4 cups Water
1 tsp Salt
2 cups White cornmeal (finely ground)

Steps:

Bring the water and salt to a boil in a heavy-bottomed saucepan.
Stir in the cornmeal slowly, letting it fall through the fingers of your hand.
Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.
Remove from heat and allow to cool somewhat.
Place the Ugali into a large serving bowl.
Wet your hands with water, form into a ball, and serve.

UGALI

Ugali image

I've learned a lot researching for the ZWT '05: Eastern Africa's Ugali (similar to Southern Africa's Mealie-meal, Nshima, and Sadza) is usually made from maize (corn) which was brought from the Americas to Africa by Europeans. Previously it was made from millet. These starchy Fufu-like "foundations" are the Eastern African versions of Western African staples like Fufu (which is generally made from yams, plantains, or cassava tubers) and Banku, Kenkey, or Tô. -- They are all starchy accompaniments for the African soup or stew or sauce, or other dishes with sauce or gravy. They are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. Many Africans feel they haven't had a meal unless they have eaten Fufu or Ugali with a sauce or stew.

Provided by Elmotoo

Categories Grains

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 2

Ingredients

4 cups finely ground cornmeal (If you can find the kind that is so finely ground as to be like flour, grab it!!)
8 cups water

Steps:

Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps.
Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.
Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.)
Top with a pat of butter or margarine, if desired.
Cover and keep warm.
Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.

Nutrition Facts : Calories 294.4, Fat 2.9, SaturatedFat 0.4, Sodium 34.8, Carbohydrate 62.5, Fiber 5.9, Sugar 0.5, Protein 6.6

Tips:

Use the right flour: Different types of flour will produce different results. For a soft, fluffy ugali, use finely ground maize flour. For a denser, chewier ugali, use coarsely ground maize flour.

Add salt to taste: Ugali is traditionally served without salt, but you can add it to taste if you like. Start with a small amount and add more until you reach the desired flavor.

Cook the ugali over medium heat: Cooking the ugali over high heat will cause it to burn on the outside before it is cooked through on the inside. Medium heat will allow the ugali to cook evenly throughout.

Stir the ugali constantly: Stirring the ugali constantly will prevent it from sticking to the pot and will help to create a smooth, lump-free texture.

Let the ugali cool slightly before serving: Ugali is best served warm, but not hot. Let it cool slightly before serving to avoid burning your mouth.

Conclusion:

Ugali is a versatile dish that can be served with a variety of stews, soups, and vegetables. It is a staple food in many African countries and is a delicious and satisfying way to enjoy a meal.

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