Made from cornmeal and cooked to a mashed potato-like consistency, ugali resembles a thicker version of grits and is widely eaten throughout Southern Africa. The simple recipe is made of low-cost ingredients that are accessible to people at all socioeconomic levels. Ugali is often served with barbecued meat, stew, sauce, or gravy with the most common method of eating it being to roll a bit into a ball and dip it.
Recipe Servings: 5
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Directions
- Mix cold water and cornmeal in a saucepan and bring to a boil while stirring continuously.
- Slowly add boiling water to mush and continue stirring to avoid lumps.
- Add salt, cover, and simmer for about 8 minutes or until mixture begins coming away from sides of the pan.
- Empty mush into a wet bowl and gently flip it onto a plate for a smooth appearance.
Notes
A darker version of ugali can be made with millet flour in place of cornmeal.
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