Ugali – Kenyan Cornmeal Porridge

A traditional Kenyan dish made from cornmeal with a dense, rich texture. Ugali is prepared quickly, is satisfying, and works perfectly for breakfast or as a side dish.

Ingredients

• 480 ml Water
• 360 ml Cornmeal (corn flour)

Instructions

1. Bring water to a boil in a medium-sized saucepan over medium heat.
2. Reduce heat to low. Whisking constantly, slowly pour the cornmeal into the boiling water. The porridge will begin to thicken rapidly.
3. Continue cooking over low heat, stirring constantly with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan, holds its shape well, and releases a toasted corn aroma. Transfer the finished porridge to a serving plate. If desired, quickly shape it into a thick disk or round loaf using a spoon or spatula.
4. Allow the ugali to cool – it will become progressively denser and can eventually be sliced with a knife, like firm polenta.