World Flavors Cookbook

Ugali

East Africa's fundamental starch — a firm, moldable cornmeal porridge that serves as the base for every meal, eaten by hand with stews and greens.

Cuisine: Kenya

Ingredients

• 2 cups white cornmeal (maize flour)
• 3 cups water
• Pinch of salt

Instructions

1. Bring water to a boil in a heavy pot.
2. Slowly sprinkle in cornmeal while stirring continuously to avoid lumps.
3. Stir vigorously with a wooden spoon as the mixture thickens.
4. Continue cooking and stirring 10-15 minutes until very thick and pulls from sides.
5. Turn onto a plate or board. Shape into a dome.
6. Serve with sukuma wiki (braised kale), stew, or grilled meat. Eat with hands.