UGALI RECIPE (AFRICAN POLENTA)
Most traditional Ugali recipes use white cornmeal. It is very similar to Italian Polenta and is a main staple eaten daily, throughout Africa, with meat sauce and vegetables.
It has many different names; in East Africa it's Ugali, in West Africa - Fufu, and in Southern Africa - its Sadza.
To make this recipe, you will need the following:
2 cups White cornmeal (finely ground)
salt to taste (optional)
- Bring water to a rapid boil.
- Gradually add cornmeal, stirring with a whisk to prevent any lumps from forming.
- Reduce heat to simmer and cook for 10-15 minutes. Every two minutes, using the folding method and a flat wooden spatula, scoop the mixture from the bottom of the pan to prevent any sticking.
- Remove from heat and place ugali on a large plate. Wet the wooden spatula and use it to form a perfect cake mould shape.
Ugali is best served with stir fried vegetables or a meat sauce. In Kenya, it is eaten with Nyama Choma (Grilled barbeque meat) and Katchumbari (A type of Salsa). The combination is great!
It especially good with Sukuma wiki (Stir Fried Kale) and Beef. When making it for the first time, try it with any of the options listed below:
Grilled Goat Roast
Kenyan Cabbage Stew
Kenyan Beef Stew
Stir Fry Cabbage recipe
If you are looking for other gluten free options, try making it with coarse white or brown rice flour. You can also use millet or sorghum.
Our top recommendation is to serve this Ugali recipe
with our Stir Fry Cabbage recipe