Ugali Recipe from Kenya (Cornbread)

Ugali is a staple of the Kenyan diet. It is eaten by many on a daily basis and can be served as a side – the perfect accompaniment for stews, curries, or veggie dishes.
  • 2 cups water
  • 1½ cups medium or coarse-ground white-cornmeal (white is traditional, but yellow works fine)
  1. Bring the water to a boil in a medium sauce pan.
  2. 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 quickly.
  3. 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. Use the spoon to shape it while being served. 
  4. The ugali will continue to firm as it cools, and will be thick enough to cut with a knife. 
  5. Serve it up with your favorite savory stew or curry.
Ugali is a cornmeal porridge.

The recipe does not call for any salt, you may add a pinch or serve it with salted butter.

Use a sturdy wooden spoon for cooking ugali. The dough will become very stiff. 

When it is cooked it will start to pull away from the pan and the room will smell like roasted corn. 

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