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Ugali - Cornmeal porridge

This is an easy to prepare meal and may be known as the national dish of Tanzania and many other Sub-Saharan countries, because it is a quite popular and common dish in most homes. It is served with vegetables, meat, soup or fish.

Fufu, ugali, posho, mealie-meal, nsima; the name changes with region and language, but is usually translated as porridge.

Prep Time: 5 minutes

Cooking Time: 15 minutes

Serves: 4


• 4 cups of Water

• 1 teaspoon of salt

• 2 cups of finely ground white cornmeal


  1. Add salt to water and boil in a heavy-bottomed saucepan.

  2. Use your hand to slowly add and stir the cornmeal, while letting it fall though your fingers.

  3. Reduce heat to medium-low and continue stirring regularly.

  4. Smash lumps using a spoon, until sides of the pot are free from the mush and becomes very thick in about 10-15minutes.

  5. Remove from heat and allow to cool a little.

  6. Place the ugali into a large bowl.

  7. With wet hands shape ugali into a ball and serve.

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