Ugali is a popular East African staple food made from maize flour and water. It is a simple porridge-like dish that is a staple food in many countries in East Africa, including Kenya, Tanzania, Uganda, Rwanda, and Burundi. It’s is a popular food among people in East Africa due to its affordability and versatility in cooking.
Ugali is a versatile dish that is often served with stews, sauces, or vegetable dishes. Ugali is usually made by slowly cooking maize flour and water together until it reaches a thick, dough-like consistency. Ugali has a mild, slightly sweet flavor, and its texture is similar to that of polenta or grits. It is a great source of carbohydrates, dietary fiber, and other nutrients.
Ugali is Fuelling Africas Top Athletes. The african continent is widely recognised globally for its excellence in various sports. They mostly eat a high carbohydrate diet with lots of greens and beans. This way of eating serves as a rocket fuel for the athletes. Ugali is the special main food item. Here are the instructions to make it!
This recipe was made in collaboration with Resti Simons.
Ingredients
2 liters of Water
700 gr. White Maize Flour
Instructions
- In a large, heavy-bottomed pot, bring the water to a boil.
- Reduce the heat to low and gradually add the maize flour to the pot, stirring constantly with a wooden spoon or spatula.
- Continue stirring the mixture vigorously for several minutes, making sure to break up any lumps that form.
- Keep stirring and cooking the mixture for about 10-15 minutes, until it becomes a thick, smooth and dough-like consistency.
- Once the mixture is well-cooked, turn off the heat and let it cool for a few minutes.
Note: Adding salt is optional, but some people prefer to add it for flavor. You can also adjust the amount of water and maize flour to achieve your desired consistency of the ugali.
