Cook time: 15-30 minutes
Ugali is a staple in certain parts of Africa, particularly Kenya. This satisfying meal accompaniment is often used to mop up vegetable or meat stews; it's similar to polenta or porridge, but thicker and more doughy. In fact, it is traditionally eaten with the hands, so it certainly shouldn't be runny!
The recipe below can be scaled up or down, as you simply need two parts water for one part corn meal.
- 400g corn meal
- 800ml water
- 1 tsp salt
- Bring the salted water to the boil on the hob of your Britannia.
- Slowly add the corn meal, stirring continuously and breaking up any lumps that form.
- Reduce the heat and continue to cook and stir for around ten minutes.
- The Ugali should be of a thick, dough-like consistency. Once this is achieved, allow to cool and then shape into a ball or dome.
- Top with a knob of butter to serve.