Ugali – Kenyan cornmeal
Ugali – Kenyan cornmeal is a breakfast recipe from Kenyan. It uses 2 ingredients: water, white cornmeal. The method is broken into 4 steps with measured ingredients.
Method
- 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.
- 4
The ugali will continue to firm as it cools and will be thick enough to cut with a knife (similar to firm polenta).
About this recipe
What is Ugali – Kenyan cornmeal?
Ugali – Kenyan cornmeal is a breakfast recipe from Kenyan. It uses 2 ingredients: water, white cornmeal. The method is broken into 4 steps with measured ingredients.
Where is Ugali – Kenyan cornmeal from?
Ugali – Kenyan cornmeal is a Kenyan dish — the recipe on this page uses the ingredients and method typical of that cuisine.
How many ingredients does Ugali – Kenyan cornmeal need?
This recipe uses 2 ingredients, each with a measure in the list on this page.
Is Ugali – Kenyan cornmeal vegetarian?
This recipe is marked Breakfast, so it is not identified as vegetarian or vegan. Check the ingredient list to match your diet.
Is there a video guide for Ugali – Kenyan cornmeal?
Yes — a YouTube walkthrough is linked on this page.
See the original recipe at the original source.
