Ugali

1. Take a deep, heavy-bottom pan. Place it on medium heat. 
2. Add water to the pan. Bring it to a boil.  
3. Add maize meal slowly in small parts by gradually adding it to the boiling water. Keep stirring with a wooden spatula or spoon.
4. Keep stirring continuously and scraping the sides of the pan. Lumps will form (don’t worry!). Try to break them with your wooden spatula or spoon.
5. Stirring becomes difficult as the maize meal mixture thickens gradually. Keep mixing. Remember to break all the lumps.
6. The mixture will start leaving the sides of the pan. Cook for 2 more minutes at this stage.
7. Turn off the flame. Take Ugali out of the pan. Place it on a plate and shape it.
8. Serve it hot!

Chef Tip: Stirring is crucial in the Ugali recipe. You need to stir it continuously and keep breaking all the lumps. Ugali with lumps will not taste good. You can add an extra ½ cup of water to make a softer version. Ugali tastes best when it is served hot.

Ugali is a dish that goes beyond taste. It is a tradition, a way of life in Africa. Usually, the Ugali recipe calls for water. But you can use milk as a substitute for water to lend your preparation a rich taste. This delicacy tastes best served with stews, sour milk, meat, or mashed vegetables.