UGALI is an African cornmeal mash enjoyed in the region and beyond. Much as it’s simple to cook, it must be well prepared to be enjoyed. 

Jean Marc Makanga, a chief chef at Happy Corner says ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk.

"To eat ugali, pull off a small ball of mush with your fingers. Form an indentation with your thumb, and use it to scoop up accompanying stews and other dishes. Or you can form larger balls with your hands or an ice cream scoop, place them in individual serving bowls and spoon stew around them,” he advises.

What you’ll need

•4 cups water •2 teaspoons salt •2 cups white cornmeal, finely ground (or substitute hominy grits)

Procedure

•Bring the water and salt to a boil in a heavy bottomed saucepan. Stir in the cornmeal slowly, letting it fall though the fingers of your hand.

•Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.

•Remove from heat and allow to cool somewhat.

Variations:

Makanga says white corn is the most commonly used grain for ugali, but you can substitute sorghum, millet or coarse cassava flour or even hominy grits. More or less water can be added to achieve the consistency you prefer. Stir in a little butter if you like for a richer flavour.