BPS JPT FOR YOU: It's Maize Day, so try something different. How to Make Ugali, African Cornmeal Porridge

Saturday, November 27, 2010

It's Maize Day, so try something different. How to Make Ugali, African Cornmeal Porridge

hai frds

It's Maize Day, so try something different. How to Make Ugali, African Cornmeal Porridge: "

Ugali and Cabbage Dish

Ugali (pronounced oo-ga-ly) is a staple starch component of many African meals, especially in southern and east Africa. It is generally made from maize flour (or ground maize) and water, and varies in consistency from porridge to a dough-like substance. When ugali is made from another starch, it is usually given a specific regional name. This is a filling dish and you won't need to eat anything else for hours. Enjoy and to good health!

Ingredients

Corn flour
4 cups water
Accompanying meat and/or vegetables

Steps

Measure and bring to boil 4 cups of water in the saucepan.
Add the cornflour slowly while stirring with a wooden cooking utensil. This can involve a 10 to 20 minute process of slowly adding cornmeal and stirring, then adding more as needed.
Continue adding cornflour while still stirring to a thickened consistency. Use the cooking utensil frequently as the dough thickens.
Cook to a desired texture. The texture is usually thicker than mashed potatoes and is best cooked until the dough pulls from the side of the pot. Take care, as it can be very hot.
Turn the cooked ugali onto a serving plate. Use a wooden spoon to transfer it.
Serve. Ugali goes with many foods, as depicted in this image.
- Served with fresh salad
  Serve with a fresh salad or with lightly cooked or steamed vegetables such as collard greens or spinach, prepared to your desired taste.
- Ugali goes well with any stew. For example, beef, chicken, and fish.
- Ugali goes well with buttered milk for those who wish to keep to real tradition.