Ugali (Savory Kenyan Cornmeal Porridge) Recipe

Ugali—a supremely satisfying dense cornmeal porridge—is a beloved staple dish in lots of East and Central African international locations, together with Kenya and Tanzania. I realized find out how to make ugali from many ladies on the Kenyan aspect of my household: my mom, Katano, my aunt Tilly, and my grandmother, who we name Koko. We’d stand over the range collectively and I’d slowly whisk the white cornmeal into an enormous pot of water whereas my grandmother consistently stirred the combination till it thickened. Collectively we’d flip it onto a platter, slice it, and serve it heat alongside dishes like sukuma wiki (sautéed collard greens) and beef moist fry (meat sautéed with tomato, garlic, and ginger). For me, it is a easy dish that carries the heat and luxury of dwelling, a real embodiment of household and custom.

Whereas ugali can have totally different names, comparable to “pap” in Southern Africa, no matter what it is known as this straightforward dish most frequently seems in its most elementary type: an especially thick porridge manufactured from simply high quality white cornmeal and water. In some variations, significantly in Maasai traditions, water might be substituted with inventory, or a little bit of milk and/or tallow might be added. Right here I give directions for getting ready ugali as my household taught me—with only a few pats of butter or ghee and a pinch of salt to season it.

To me, ugali is the right meal accompaniment: It’s hearty and satisfying, its easy taste profile means it pairs properly with nearly any meal, plus it comes collectively in solely quarter-hour, and requires simply 4 components to make—and a type of components is water! Whereas it’s simple and fast to arrange, there are just a few key steps to make sure that your ugali has a easy and sliceable texture each time you make it. Listed below are my ideas for cooking ugali that even my grandmother Koko would love.

4 Suggestions for Cooking the Finest Ugali at House

1. Use high quality white cornmeal. To attain ugali’s silky texture, it’s important to start out with the precise sort of cornmeal. In Kenya a high quality white cornmeal known as jogoo or maise meal is used. It’s the go-to cornmeal that’s available at most markets. Its high quality texture ensures the ugali has a easy mouthfeel. When my household cooks ugali within the US, we make some extent to make use of a high quality white cornmeal, comparable to our favourite, Albers White Corn Meal. Quaker model white cornmeal can be an excellent possibility. I’ve discovered high quality white cornmeal labeled as harina de maiz in lots of US markets, which will also be used. Simply be sure that to not confuse harina de maiz with masa harina. Masa harina is nixtamalized cornmeal, and has a really totally different taste than plain white cornmeal. Additionally be sure that to keep away from coarse cornmeal, grits, or polenta. These cornmeal choices received’t obtain the specified easy texture they usually additionally require extra water and time than listed within the recipe to prepare dinner correctly.

2. Dial within the water to cornmeal ratio to realize your most popular ugali texture. In Kenya, the consistency of ugali can fluctuate from one family to a different. It comes down to private desire. Some Kenyans choose ugali very agency, whereas others, together with me and my household, take pleasure in it when it has a softer texture. The ratio of water to cornmeal is what determines the ultimate texture. With the identical cooking time, the extra water that’s added, the softer the ugali will likely be. In lots of Kenyan dwelling’s, ugali is cooked so regularly that dwelling cooks can simply eyeball the portions with out measuring. However to realize ugali that’s agency sufficient to flip out of the pan onto a serving platter with out falling aside, whereas additionally creamy, it’s vital to make use of two components water to 1 half cornmeal by quantity to get the right consistency each time.

3. Prepare dinner till a skinny starchy movie seems earlier than flipping. Because the cornmeal porridge cooks it is going to thicken right into a Play-Doh—like texture, an indication that it’s nearly able to flip. However the very best signifier for when it is completed cooking is when a skinny starchy movie seems alongside the underside and sides of the pan. The is the signal that the starch is cooked to the purpose the place it’s gelling and sticking collectively, so it is going to maintain its form.

4. Serve it as a easy aspect dish. Ugali’s impartial taste makes it extremely versatile. It may be served with nearly any protein or vegetable. When able to serve, minimize the ugali into wedges, and function a aspect dish. Ugali might be eaten with a fork or together with your palms, and it is nice for scooping up different meals. In my household, we take pleasure in it with beef moist fry and sukuma wiki, as talked about above, however it additionally pairs properly with most stews, braised meats, and greens.