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
• 4 cups of Water
• 1 teaspoon of salt
• 2 cups of finely ground white cornmeal
Add salt to water and boil in a heavy-bottomed saucepan.
Use your hand to slowly add and stir the cornmeal, while letting it fall though your fingers.
Reduce heat to medium-low and continue stirring regularly.
Smash lumps using a spoon, until sides of the pot are free from the mush and becomes very thick in about 10-15minutes.
Remove from heat and allow to cool a little.
Place the ugali into a large bowl.
With wet hands shape ugali into a ball and serve.