Ugali (Maize Porridge)
Ugali is a plain pot of white cornmeal and water, and it is a staple across Kenya and Tanzania. It works as the neutral base for a saucy stew, soaking up gravy the way rice or bread would. The recipe has only three ingredients, so the technique carries it: pour the meal in slowly, stir without stopping, and work out lumps early. Serve it the moment it thickens.
Instructions
Bring the water to a boil in a saucepan.
Add a little salt if you want it, then pour the cornmeal into the boiling water in a slow, steady stream while stirring the whole time. Pouring slowly keeps the meal from clumping.
Press out any lumps against the side of the pan as they form, since the goal is a smooth porridge. A whisk helps with this, and so does sifting the cornmeal before it goes in.
Keep cooking and stirring without a break until the porridge is as thick as stiff oatmeal.
Serve it hot right away, alongside a meat or vegetable stew or any dish with plenty of sauce or gravy.
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