Entree: Kenya – Rift Valley – Ugali (thick maize flour porridge)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Total 20 min

Ingredients

- 4 cups (960 ml) water
- 2 cups (240 g) maize flour (cornmeal), medium-coarse
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (28 g) butter or margarine, optional

Instructions

1. Bring the water and salt to a rolling boil in a heavy-bottomed pot over medium-high heat.
2. Reduce heat to medium; sprinkle in 1/2 cup (60 g) maize flour while whisking or stirring briskly to prevent lumps and form a thick paste.
3. Gradually add the remaining maize flour, about 1/4 cup (30 g) at a time, stirring constantly with a wooden spoon or sturdy spatula until fully absorbed and a stiff, dough-like consistency forms.
4. Continue to cook and stir vigorously for 5–8 minutes, pressing and folding the ugali against the pot sides until it pulls away cleanly and feels firm but elastic.
5. Remove from heat, stir in butter if using, then shape into a round loaf in the pot or on a plate by smoothing with the wet back of a spoon or with lightly oiled hands.
6. Serve immediately by tearing off portions with the hands to scoop up accompanying stews, vegetables, or sauces.