Ugali (Kenyan cornmeal mush) INGREDIENTS Yield: 4-6 servings 4 cups water 2 tsp. Salt 2 cups Cornmeal, white, finely ground METHOD Basic Steps: Boil, Stir, Form 1) Bring water and salt to a boil in a heavy-bottomed saucepan. Stir in cornmeal slowly, letting it fall though the fingers of your hand. 2) Turn heat to medium-low, and continue stirring regularly and smashing any lumps until mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. Allow to cool somewhat. 3) Place into a serving bowl. Wet your hands with water, form into a ball and serve. VARIATIONS White cornmeal is the most commonly used grain, but you can substitute grits, or sorghum, millet, or coarse cassava flour. Stir in a little butter if you like for a richer flavor. NOTES: Ugali is usually served as an accompaniment to meat or vegetable stews. To eat ugali, pull off a small ball of mush with your fingers. Form an indentation with your thumb, and use it to scoop up accompanying stews and other dishes. Or you can form larger balls with your hands or an ice cream scoop, place them in individual serving bowls and spoon stew around them.
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