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- 4 cups water
- 2 teaspoons salt
- 2 cups white cornmeal, finely ground
Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. Remove from heat and allow to cool somewhat. Place the ugali into a large serving bowl. Wet your hands with water, form into a ball and serve.
This dish is just scrumdidlyuptious when served with Sukuma Wiki :) Check back in the coming weeks for recipes to other tasty East African dishes.
2 comments:
is that picture from your own kitchen?
hahaha, no I always eat way too fast and forget to take the pics :)
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