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Top down view of pie shaped slices of Kenyan ugali. The cornmeal is firm, smooth, and white.

Ugali Recipe - Easy Kenyan Cornmeal

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  • Author: Kathryn Alexandre
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This one-pot Kenyan ugali recipe is just 4 ingredients & 15 minutes. A buttery tasting firm porridge to have with greens, stews, or curries!

Ingredients

Units Scale
  • 3 cups water
  • 3/4 tsp salt
  • 1 1/2 tbsp vegan butter (see notes for an oil-free version)
  • 1 1/2 cups fine white cornmeal (210 grams)

*Ingredients you need that are not part of our pantry and freezer tips.

Instructions

  1. In a medium sized pot, bring the water to a boil.
  2. Once boiling, add the salt and reduce the heat to medium-low. Add the vegan butter and stir until melted.
  3. Starting with a whisk, very slowly and gradually pour the cornmeal into the water, whisking constantly. When it becomes too hard to whisk, switch to a wooden spoon. Stir and cook the ugali for about 5 minutes. Make sure to scrape along the sides and bottom of the pot. Press the ugali against the side of the pot with your spoon to press out any lumps.
  4. After 5 minutes, the ugali should start pulling away from the sides of the pot and holding its shape. Let it rest and cook for an additional 1-2 minutes.
  5. Remove the pot from the heat and keep warm until serving. I like to use a rubber spatula to scrape the ugali out of the pot while it is still warm. I either form it into a disc about two inches thick and pat it as flat as I can or I roll the ugali into a cylinder using a silicone mat or aluminum foil to protect my hands. Once the ugali has cooled slightly and fully set, I slice the disc into pie shaped pieces or the cylinder into rounds about one inch thick. Alternatively, you could simply scoop the ugali and form it into small mounds. Whichever way you choose to present it, serve ugali alongside sukuma wiki or any stew/curry you love.
  6. Ugali is best prepared just before a meal. It will firm up quite a bit as it sits. Refrigerate any leftovers in an airtight container and use within 2 days. We have had leftover ugali cold alongside a warm curry or greens but I have found the best way to reheat it to be in a steaming basket for just a few minutes (you could probably use a microwave as well).

Notes

Approximate Cost: $1.15 Canadian.

Feel free to omit the vegan butter if you prefer an oil-free version of this recipe. The ugali will not taste as smooth and “buttery” but the recipe will work just the same.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Kenyan

Find it online: https://tastythriftytimely.com/ugali-recipe-easy-kenyan-cornmeal/