Ugali Ingredients
1 cup milk
1¼ cups cornmeal
1 cup water
Directions
Measure 1 cup of milk into a bowl. Slowly add ¾ cup or cornmeal, beating constantly, until the mixture is like paste.
Photo by Tim(Ugali, kales and beef stew.
1¼ cups cornmeal
1 cup water
Directions
Measure 1 cup of milk into a bowl. Slowly add ¾ cup or cornmeal, beating constantly, until the mixture is like paste.
Photo by Tim(Ugali, kales and beef stew.
Heat 1 cup of water in a medium saucepan until it boils. Using a wooden spoon, stir cornmeal and milk paste mixture into the boiling water. Reduce heat.
Slowly add remaining « cup of cornmeal, stirring constantly. The mixture should be smooth, with no lumps.
Cook for about 3 minutes. When the mixture begins to stick together and pull away from the sides of the pan, remove from heat.
Pour mixture into a greased bowl and allow to cool.
Serve at room temperature. The traditional way to eat ugali is to pinch off a piece of the dough with the right hand. An indentation pressed into the wad of dough is used as a scoop for sauce or stew.
Adapted from Lois Sinaiko Webb, Holidays of the World Cookbook for Students, Phoenix, Ariz.: Oryx, 1995 p. 2.
Slowly add remaining « cup of cornmeal, stirring constantly. The mixture should be smooth, with no lumps.
Cook for about 3 minutes. When the mixture begins to stick together and pull away from the sides of the pan, remove from heat.
Pour mixture into a greased bowl and allow to cool.
Serve at room temperature. The traditional way to eat ugali is to pinch off a piece of the dough with the right hand. An indentation pressed into the wad of dough is used as a scoop for sauce or stew.
Adapted from Lois Sinaiko Webb, Holidays of the World Cookbook for Students, Phoenix, Ariz.: Oryx, 1995 p. 2.
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