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Ugali – Kenyan cornmeal

Ugali – Kenyan cornmeal
BreakfastKenyan⏱ 20 minServes 4Easy⚡ Five & FastGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 cups Water
  • 1½ cups White Cornmeal

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).

Video

Video by In The Kitchen With Matt, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.

Recipe source: TheMealDB · TheMealDB API terms of use
Photo: Ugali – Kenyan cornmeal by TheMealDB contributors (TheMealDB API terms) · source