Ugali (Rwandan Cornmeal Porridge)
Photo: Olbyabc, CC BY-SA 3.0
Ugali is a thick cornmeal porridge made with just water, cornmeal and salt, and it is a staple across Rwanda and much of Africa. It is meant to be eaten with something saucy, such as a stew, a curry or sautéed vegetables, which it soaks up well. The only real skill is constant stirring over low heat, which keeps the texture smooth and stops lumps from forming.
Instructions
Bring the water to a boil in a large pot.
Turn the heat down to low. Add the cornmeal a little at a time while stirring constantly with a wooden spoon, so no lumps form.
Keep stirring over low heat for about 15 to 20 minutes. It is done when the mixture has thickened, the cornmeal is cooked through, and the texture is smooth and thick.
Season with salt to taste. If it is too stiff, stir in a little more water, and if it is too loose, cook it a bit longer or add more cornmeal.
Take the pot off the heat and let the ugali rest for a few minutes before serving.
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