KenyanBreakfast
Ugali – Kenyan cornmeal
Ugali is a staple Kenyan dish, a thick porridge made simply from white cornmeal and water. It’s cooked until it pulls away from the pan and firms up, developing a roasted corn aroma. As it cools, it becomes dense enough to slice, similar to a firm polenta.
23 minServes 4
Method
4 steps · 23 min total
- 01
Boil Water
Bring the 2 cups of water to a boil in a medium saucepan. - 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.
