Ugali

Ingredients:

• 4 cups water
• 2 cups maize flour (cornmeal)
• 1 teaspoon salt
• 1 cup cold water
• 1 tablespoon butter or ghee (optional)
• 1 tablespoon vegetable oil (optional)
• 1/4 cup milk (optional for creamier texture)

Instructions:

1. Bring 4 cups of water to a boil in a large pot.
2. Add 1 teaspoon salt to the boiling water.
3. In a separate bowl, mix 1 cup of maize flour with 1 cup of cold water to form a smooth slurry.
4. Slowly pour the maize flour slurry into the boiling water, stirring constantly to avoid lumps.
5. Reduce the heat to medium and gradually add the remaining maize flour, stirring continuously with a wooden spoon.
6. Keep stirring for about 10-15 minutes until the mixture thickens and begins to pull away from the sides of the pot.
7. Optionally, stir in 1 tablespoon of butter or ghee and 1/4 cup of milk for a richer, creamier texture.
8. Once the ugali is thick and smooth, cover the pot and let it steam for 5 more minutes on low heat.
9. Remove the pot from the heat and let the ugali sit for a minute before shaping it into a mound using a spoon or spatula.
10. Serve the ugali hot as a side dish with your favorite stew, greens, or meat dishes.

Notes:

Ugali is a staple in Kenyan cuisine, often enjoyed with various accompaniments such as sukuma wiki (collard greens) or nyama choma (grilled meat). For a firmer ugali, reduce the amount of water or cook longer. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or in a microwave with a damp cloth to maintain moisture.