Kenyan cuisine
Ugali – Kenyan cornmeal
Savor the comforting warmth of Ugali, a traditional Kenyan cornmeal porridge perfect for any morning.
Ugali is a staple in Kenyan cuisine, made from finely ground white maize flour and water, forming a smooth, dense consistency. Its mild flavor pairs wonderfully with spicy stews or fresh vegetables for a hearty breakfast experience.
Method
- 1
Bring the water to a boil in a medium saucepan.
- 2
Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water. The ugali will begin to thicken quite quickly.
- 3
Continue cooking on low heat, stirring constantly with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan, hold together, and takes on the aroma of roasted corn. Turn it out immediately onto a serving plate. If you would like, using a spoon or spatula, quickly shape it into a thick disk or round.
- 4
The ugali will continue to firm as it cools and will be thick enough to cut with a knife (similar to firm polenta).
FAQ
Is «Ugali – Kenyan cornmeal» gluten-free?
Yes. «Ugali – Kenyan cornmeal» is a gluten-free recipe, safe for celiac disease when you use certified gluten-free products.
How many calories and carbs are in a serving of «Ugali – Kenyan cornmeal»?
One serving has 52 kcal, 9 g carbs, 3 g protein and 0 g fat. The recipe makes 2 servings.
Is «Ugali – Kenyan cornmeal» suitable for gestational diabetes (GDM)?
Occasionally — watch your portion size. Carb load: низкая. This is not medical advice — with GDM, check with your doctor and glucose meter.