Ugali – Kenyan cornmeal

Name: Ugali – Kenyan cornmeal
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 2 cups Water; 1 1/2 cups White Cornmeal

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients come from PikaFresh, portioned for your table.

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Water2 cups
White Cornmeal1.5 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Bring the water to a boil in a medium saucepan.
2
Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water. The ugali will begin to thicken quite quickly.
3
Continue cooking on low heat, stirring constantly with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan, hold together, and takes on the aroma of roasted corn. Turn it out immediately onto a serving plate. If you would like, using a spoon or spatula, quickly shape it into a thick disk or round.

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