Ugali is a Kenyan staple. It's a dish made of maize flour, though it's sometimes made of millet or sorghum flour. It's made by adding the maize flour to boiling water until you get a dough-like consistency. It's a bodybuilding food and a good source of iron
Ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk. To eat ugali, pull off a small ball of mush with your fingers. Form an indentation with your thumb, and use it to scoop up accompanying stews and other dishes. Or you can form larger balls with your hands or an ice cream scoop, place them in individual serving bowls and spoon stew around them.
- Water -- 4 cups
- Salt -- 1 teaspoon
- White cornmeal, finely ground -- 2 cups
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- Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall though the fingers of your hand.
- Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. Remove from heat and allow to cool somewhat.
- Place the ugali into a large serving bowl. Wet your hands with water, form into a ball and serve.