Ugali (Rwandan Cornmeal Porridge)
Ugali is a staple food in Rwanda and many other African countries. It is a simple and versatile dish made from cornmeal and water, cooked to a thick and smooth consistency. Ugali is often enjoyed alongside various stews, curries, or sautéed vegetables. Follow this detailed recipe to create a delicious and comforting bowl of Ugali in your own kitchen.
4 cups water
2 cups cornmeal
Salt, to taste
In a large pot, bring the water to a boil.
Reduce the heat to low and gradually add the cornmeal to the boiling water, stirring continuously with a wooden spoon to prevent any lumps from forming.
Continue stirring the mixture over low heat for about 15–20 minutes until it thickens and the cornmeal is cooked through. The porridge should have a smooth and thick consistency.
15–20 minutes
Season with salt, to taste. Adjust the amount of salt according to your preference.
Remove the pot from the heat and let the ugali rest for a few minutes before serving.
- •Stir the ugali continuously while cooking to prevent any lumps from forming and to ensure a smooth texture.
- •Adjust the consistency of the porridge by adding more water or cornmeal, depending on your preference. The amount of water can vary slightly depending on the type of cornmeal used.
- •To prevent the cornmeal from clumping, you can mix it with a small amount of cold water before adding it to the boiling water.
- •If the porridge becomes too thick while cooking, you can add a small amount of hot water and stir to achieve the desired consistency.
- •For a richer flavor, you can substitute some or all of the water with milk or coconut milk.
- •Add a tablespoon of butter or oil to the porridge while cooking for a slightly richer and creamier taste.