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    You are in: Home / Low-cholesterol / Ugali Recipe
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    Ugali

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Elmotoo's Note:

    I've learned a lot researching for the ZWT '05: Eastern Africa's Ugali (similar to Southern Africa's Mealie-meal, Nshima, and Sadza) is usually made from maize (corn) which was brought from the Americas to Africa by Europeans. Previously it was made from millet. These starchy Fufu-like "foundations" are the Eastern African versions of Western African staples like Fufu (which is generally made from yams, plantains, or cassava tubers) and Banku, Kenkey, or Tô. -- They are all starchy accompaniments for the African soup or stew or sauce, or other dishes with sauce or gravy. They are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. Many Africans feel they haven't had a meal unless they have eaten Fufu or Ugali with a sauce or stew.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 cups finely ground cornmeal (If you can find the kind that is so finely ground as to be like flour, grab it!!)
    • 8 cups water

    Directions:

    1. 1
      Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps.
    2. 2
      Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.
    3. 3
      Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.)
    4. 4
      Top with a pat of butter or margarine, if desired.
    5. 5
      Cover and keep warm.
    6. 6
      Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.

    Ratings & Reviews:

    • on June 30, 2008

      55

      Since the previous reviews mentioned the similarity of this dish to polenta, thought I would begin by chiming in. Though the basic ingredients are the same, my results were rather different in texture. Polenta coats a spoon when cooked and can be poured if you are looking to chill it. My ugali was much thicker and would actually sit on the spoon and even thick and chunky enough to pick up with a fork. Served this with leftover Chicken Pumpkin Stew as a filling and pleasing lunch. I enjoyed that the cornmeal was thick as it sat below my stew rather than melting into it. Thanks Elmotoo.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2008

      55

      Although I didn't make this exact recipe, I love ugali. Butter really adds to ugali.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 04, 2007

      35

      I made a half recipe of this and that was plenty. To me it is like polenta too. Looks pretty and a pleasant change.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Ugali

    Serving Size: 1 (298 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 294.4
     
    Calories from Fat 26
    92%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 34.7 mg
    1%
    Total Carbohydrate 62.5 g
    20%
    Dietary Fiber 5.9 g
    23%
    Sugars 0.5 g
    2%
    Protein 6.6 g
    13%

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