Cornmeal cooks with boiling water into a firm, glossy, sliceable East African staple.
5 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Bring the water and salt to a boil in a heavy-bottomed pot.
Add one third of the cornmeal and stir quickly.
Add the remaining cornmeal little by little.
Cook the mixture for 10 minutes, pressing and stirring firmly with a wooden spoon.
When the ugali pulls away from the sides of the pot and turns glossy, reduce the heat.
Cover and let it firm up in its own steam for 3 minutes.
Shape with a wet bowl and serve hot.
💡 Tip: Adding the cornmeal gradually and stirring firmly with a wooden spoon prevents lumps.
🍽️ Serving suggestion: Serve hot with sukuma wiki, meat stew, or grilled meat.
~260
kcal calories
6
g protein
56
g carbs
2
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?