Ugali is a dense porridge made from white maize meal or maize flour. It is the staple diet of the indigenous people of East Africa. Also known as Nsima, it is generally enjoyed with a vegetable and/or meat stew. People at the coast and around Lake Victoria enjoy it with fish. Ugali is also served with nyama choma, which is grilled meat, and kachumbari, a tomato onion salad.
Ugali served with Sukuma Wiki and Nyama Choma
Ugali is a thick porridge made from white maize meal cooked in water or milk until it becomes a thick dough. Delicious, filling corn meal side dishes are a staple food in restaurants and homes around the continent. All come under different aliases. A piece of ugali serves as a spoon. This bland side dish is delightful with greens, stews, or protein. Traditionally, this meal, like most Kenyan food, is eaten with the hands: You tear off a small piece of ugali and form it into a ball with a depression in it. You then use the ugali to scoop up the greens (sukuma wiki) or whatever stew or meat is served alongside it. These greens can also be enjoyed with chapati, or flatbreads.
One of the most easiest dish to prepare, it is not only rich in fiber but also is a good source of carbohydrates, minerals and Vitamin B. Ugali is a good source of fibre and high in carbohydrates so it has been a staple food that provides a longer lasting feeling of satiety. Most often, it is served alongside stewed vegetables or meat.
Not much is known about the food culture on the Eastern part of Africa. I say eastern and not only Kenya as back then East Africa was one huge land and not divided as it is today. Millet and sorghum ugali was prepared before the Portuguese introduced maize or corn. During the British Rule, the white landowners began to cultivate maize in abundance. Over time mills were set up to grind the maize or corn and ready made maize meal or corn meal flour was available to all.
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Ugali like preparation is common in many other African countries. I remember when growing up there was a severe drought in Kenya and US decided to send ship load of maize meal but the yellow variety. No one was interested in using the yellow maize meal or cornflour as then ugali does not taste the same. So it paramount that the flour is made from white maize or corn.
Generally the cooked ugali is placed on a platter in the middle and everyone takes a bit from it and enjoys it. Ugali is best enjoyed with your hand rather than a spoon or fork. A small lump of the mixture is rolled into a ball using one hand. Nowadays in restaurants people rather use spoon and fork.
The consistency of ugali is that which can be molded. When it is served on a platter it maintains its shape. Left over ugali is enjoyed with stew. However, modern families like to cut leftover ugali into chips or French fries style and deep fry them. As more people both men and women take up jobs, most don’t have time to cook and the food scene is fast changing to fast food like burgers, pizza and chips (French Fries).
Growing up my grandmother frowned if we ever asked for Ugali. But my brother and I would sneak out to the room where our house help stayed to enjoy ugali with him. Now no more sneaking out to enjoy this healthy dish, I make it at least once a week. We love to have it with Maharage which is a kidney bean stew, with sukuma wiki (stir fried collard/ collard green). When fresh amaranth leaves (chicha) is available them I make a stew with that. I also love nsima or sima with Gujarati style Tuvar Dal.
NB: The amount that I prepare is enough for two. However, for the common man that would be enough for one. Normally, they have one heavy meal only and ugali tends to keep away hunger pangs for a long period of time.
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Ugali (Corn Fufu) Recipe
Experience African comfort food at home with this nutrient-packed cornmeal porridge. Enjoy an easy, soft, delightful, filling side dish with only three ingredients!
Ingredients:
- 4 cups or more water
- 2 cups fine corn meal
- ½ -1 teaspoon salt
Instructions:
- Add about 4 cups of water to a heavy large saucepan. Add ½ teaspoons of salt. Bring to a boil, remove about a cup and set aside.
- Gradually whisk in the cornmeal, until you have added it all to the pot, a little bit at a time and keep stirring with a wooden spoon to prevent any lumps. You may have to remove saucepan from heat while trying to get rid of lumps- to prevent burns.
- Reduce the heat to low and cook until the mixture thickens.
- Then add the remaining boiled water, reduce heat, cover, and cook- for about 10 minutes or more. You may add additional boiling hot water water if desired.
- Turn off the heat. Scoop out balls with a small bowl - shake and form a ball by rolling around a bowl.
Recipe Notes:
- Be prepared to do some stirring to get a smooth paste.
- Be mindful that cornmeal hardens as it cools down, so if you want like really soft Ugali add more water.
This recipe calls for 4 cups of water.
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Tips for Making Ugali:
- Water: I don’t usually list water as an ingredient, but it’s essential for cooking the cornmeal.
- Cornmeal: Perfectly ground maize corn is readily available in Africa, but it’s another ball game abroad. Look for finely ground white cornmeal or yellow cornmeal.
- Boil: Add about 4 cups of water to a large heavy-bottomed saucepan. Add ½ teaspoon of salt.
- Add Cornmeal: Stir in the cornmeal a little at a time with a wooden spoon until it’s all in the pot. Keep stirring to prevent lumps.
- Final Stretch: Add the remaining boiled water, reduce the heat, cover, and simmer for 10 more minutes. Add some more water if it looks like it needs it.
- Serve: Scoop out balls of the ugali mixture with a small bowl. Roll it into a ball by rolling it around the bowl.
- Butter: Add a tablespoon of butter to your fufu corn to make it rich and creamy.
- Milk: Substitute the water with milk for a softer ugali.
Cornmeal thickens as it cools. You can make ugali ahead, though I prefer it fresh. But sometimes we need to save time for later. If I make it for later, I make smaller servings. Heat the largest skillet or pan you have over low heat. Add the ugali in a single layer and add enough water to steam it for 15 minutes without burning. Keep leftover ugali well-wrapped so they don’t dry out. It should last up to a week, the same as cornmeal porridge. Or freeze it for a couple of months.
Traditionally eaten with your hand, a lump of ugali is flattened with the fingers and a depression in the centre is molded. Then, the ugali is used to scoop up other wet foods.
Ugali being prepared
The main ingredient needed for ugali is maize flour or fine white cornmeal. In Canada, I can find fine white cornmeal in the international foods aisle of most large grocery stores. I use vegan butter to make this recipe plant-based but you could use any butter you enjoy. Alternatively, you could make this recipe oil-free by omitting the butter. The only difference will be that the ugali will taste less smooth and "buttery".
This one-pot Kenyan ugali recipe will be ready in just 15 minutes. Add salt and vegan butter and reduce the heat to medium low. Once the butter has melted, very gradually and slowly pour in the cornmeal. Stir constantly with a wire whisk to prevent clumps from forming. Switch to a wooden spoon when it becomes too hard to whisk the porridge and stir for 5 minutes. Make sure to scrape the bottom and sides of the pot as you stir the ugali. This can ensure it's not sticking too much. After 5 minutes the ugali should start pulling away from the sides of the pot and holding its shape.
Traditionally, a large plate of ugali would be served family style and everyone would tear pieces as they ate. Nowadays, it is portioned out for each diner and formed into a smaller mound, a pie shaped slice, or a round. I like to scrape the ugali from the pot, using a rubber spatula, while it is still warm. Then I form it into a disc about 2 inches thick and smooth it out as much as I can. Alternatively, I use a silicone mat to protect my hands and I roll the ugali into a cylinder.
Ugali is a great inexpensive side dish which is quick and simple to make. If we were to omit the vegan butter then the cost of the cornmeal would be just 85 cents. This one-pot Kenyan ugali recipe is just 4 ingredients & 15 minutes. Once boiling, add the salt and reduce the heat to medium-low. Starting with a whisk, very slowly and gradually pour the cornmeal into the water, whisking constantly. When it becomes too hard to whisk, switch to a wooden spoon. Stir and cook the ugali for about 5 minutes. Make sure to scrape along the sides and bottom of the pot.
After 5 minutes, the ugali should start pulling away from the sides of the pot and holding its shape. Remove the pot from the heat and keep warm until serving. I like to use a rubber spatula to scrape the ugali out of the pot while it is still warm. I either form it into a disc about two inches thick and pat it as flat as I can or I roll the ugali into a cylinder using a silicone mat or aluminum foil to protect my hands.
Once the ugali has cooled slightly and fully set, I slice the disc into pie shaped pieces or the cylinder into rounds about one inch thick. Alternatively, you could simply scoop the ugali and form it into small mounds. Ugali is best prepared just before a meal. It will firm up quite a bit as it sits. Refrigerate any leftovers in an airtight container and use within 2 days. Feel free to omit the vegan butter if you prefer an oil-free version of this recipe.
Enjoy eating ugali, also called a swallow, with a soup called a draw.
Nutritional Information
Ugali is like a porridge but much more dense made from white maize meal or maize flour. It is not only rich in fiber but also is a good source of carbohydrates, minerals and Vitamin B.
Here's a general nutritional breakdown for a serving of Ugali (approx. 1 cup):
| Nutrient | Approximate Value |
|---|---|
| Calories | 228 kcal |
| Carbohydrates | 49g |
| Fiber | 2g |
| Protein | 4g |
| Fat | 1g |
Note: Nutritional values can vary based on the specific ingredients and preparation methods used.
