Ugali – Kenyan cornmeal

4 steps · 23 min total

1. 01

   Boil Water

   Bring the 2 cups of water to a boil in a medium saucepan.
2. 02

   Add Cornmeal

   Once the water is boiling, reduce the heat to low. While stirring constantly with a whisk, slowly add the 1 1/2 cups of white cornmeal to the water. The ugali will begin to thicken quite quickly.
3. 03

   Cook and Shape

   Continue cooking on low heat, stirring constantly with a sturdy wooden spoon. Keep stirring 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. If you like, use a spoon or spatula to quickly shape it into a thick disk or round.

4. 04

   Cool and Serve

   The ugali will continue to firm as it cools and will be thick enough to cut with a knife, similar to firm polenta.