ugali

Ugali, a starchy gruel, is the foundation of the diet. This thick porridge is usually served with stews, such as sukuma wiki.

Download the recipe

ingredients

1 cup cold water
1 cup yellow cornmeal (the Mexican flour ‘Mozerapa’ is a close substitute to the Kenyan flour)
1 teaspoon salt (optional)
3 cups boiling water
Serves 4 to 6

directions

Put cold water in a medium-size saucepan, add cornmeal and salt, mixing continually.
Bring to a boil over high heat, gradually stirring and slowly add 3 cups of boiling water to prevent lumps.
Reduce to simmer, cover and cook for about 8 minutes, mixing frequently to prevent sticking.
The ugali will be done when it pulls from the sides of the pan easily and does not stick. It should look like stiff grits.