Sep 10 2026
Restaurants›African Spices›Soor Or Ugali Recipe

Soor Or Ugali Recipe

Inspired by African Spices
Time35m
Serves4

Grits cooked perfections with african spices Comes with spinach and sour cream

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Ingredients

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Ugali (Soor) - cornmeal porridge

Sautéed Spinach

Sour cream topping & garnish

Method

Ugali (Soor) - cornmeal porridge

  1. 1

    Boil water and season

    Bring 4 cups of water to a rolling boil in a heavy-bottomed saucepan over medium-high heat. Add 1 tsp salt, 1 tsp ground cumin (use half of the cumin called for earlier if adjusting), 1/2 tsp ground coriander, 1/4 tsp turmeric, and 1/4 tsp black pepper to the water and stir to combine.

  2. 2

    Add cornmeal gradually

    Reduce heat to medium-low so the water simmers. Gradually pour 1 1/2 cups of cornmeal into the simmering seasoned water in a steady stream while whisking or stirring vigorously with a wooden spoon to prevent lumps.

  3. 3

    Cook and stir

    Once all the cornmeal is incorporated, continue cooking on low heat. Stir constantly, scraping the bottom and sides, until the mixture thickens and pulls away from the sides of the pan—about 8–12 minutes. The ugali should be dense and smooth with no raw gritty taste.

  4. 4

    Finish with butter

    When cooked through, remove from heat and stir in 1 tablespoon butter (or oil) until melted and fully incorporated. Taste and correct seasoning with additional salt or pepper if needed. Cover and keep warm while you prepare the spinach.

Sautéed Spinach

  1. 5

    Heat oil and garlic

    In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 2 teaspoons minced garlic and 1/4 teaspoon red pepper flakes and sauté for about 30 seconds until fragrant but not browned.

  2. 6

    Add spinach in batches

    Add the spinach in handfuls, allowing each batch to wilt slightly before adding more. Stir or toss frequently until all spinach is wilted and tender, about 3–5 minutes total.

  3. 7

    Season and finish

    Season the cooked spinach with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon lemon juice. Toss to combine and remove from heat. Keep warm.

Sour cream topping & plating

  1. 8

    Prepare sour cream

    In a small bowl, stir 1/2 cup sour cream with 1/2 teaspoon lemon zest (optional) and a pinch of salt to brighten the flavor.

  2. 9

    Plate ugali and serve

    Divide the ugali between 4 plates (use a dampened spoon to shape portions if desired). Spoon a generous portion of sautéed spinach alongside each ugali mound. Top each ugali with about 2 tablespoons of the seasoned sour cream. Drizzle a little extra virgin olive oil over the sour cream and sprinkle with 1/2 tablespoon chopped cilantro or parsley per plate for garnish.

  3. 10

    Serve

    Serve immediately while hot. To eat traditionally, break off pieces of ugali with a fork or by hand and use them to scoop up spinach and sour cream.

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