Recipes › Breakfast

Ugali (Rwandan Cornmeal Porridge)

Ugali (Rwandan Cornmeal Porridge)
BreakfastRwandan⏱ 30 minServes 4EasyGluten-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

  • 4 cups water
  • 2 cups cornmeal
  • Salt, to taste

Method

  1. In a large pot, bring the water to a boil.
  2. Reduce the heat to low and gradually add the cornmeal to the boiling water, stirring continuously with a wooden spoon to prevent any lumps from forming.
  3. Continue stirring the mixture over low heat for about 15–20 minutes until it thickens and the cornmeal is cooked through. The porridge should have a smooth and thick consistency.
  4. Season with salt, to taste. Adjust the amount of salt according to your preference.
  5. Remove the pot from the heat and let the ugali rest for a few minutes before serving.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: Ugali by Olbyabc (CC BY-SA 3.0) · source