East African Ugali (Firm White Maize Meal Swallow)
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 3 cups fine white cornmeal / maize meal (unga wa sembe)
- • 4 cups water
- • 1 tbsp butter (optional for rich table style)
- • 1/2 tsp salt (optional)
Preparation Steps
Bring water to a rolling boil in a heavy-bottomed sufuria or non-stick pot over medium-high heat.
Sprinkle in 1/2 cup of the maize flour while whisking continuously to form a smooth thin porridge base without lumps.
Let the porridge bubble for 3 minutes, then add butter and salt if using.
Pour in the remaining maize flour gradually while stirring vigorously with a flat wooden cooking stick (mwiko).
Use the flat edge of the wooden spoon to press the dough firmly against the sides of the pot to eliminate lumps; fold and turn continuously as it stiffens into a thick, firm dough.
Gather the dough into a smooth mound in the center of the pot, cover with lid, lower heat to minimum, and let steam for 5 minutes until fragrant.
Invert onto a wooden plate and shape with wet hands; serve hot alongside Sukuma Wiki and Nyama Choma.