Ugali — Kenya's staple maize meal, cooked into a thick, smooth porridge that firms up enough to cut and scoop. The perfect comforting accompaniment to stews and greens.
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Preparation
- Bring the water to the 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 constantly with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan, holds together, and takes on the aroma of roasted corn. Turn it out immediately onto a serving plate and, if you like, quickly shape it into a thick disk or round with a spoon or spatula.
- The ugali will continue to firm as it cools and will be thick enough to cut with a knife, similar to firm polenta.
