Ugali Recipe

Name: Swahili Village Newarks Ugali Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: African
Ingredients: 2 cups maize (corn) meal (white or yellow); 3 cups water; 1 tsp salt; 1 tbs cooking oil or butter (optional, for sheen); 2 cups stew (beef, chicken, or vegetable), warmed; 1 cup chopped sukuma wiki / collard greens (optional)

Inspired by Swahili Village Newark

Time25m

Serves4

Ugali is a staple African dish made from maize (corn) meal cooked with water to form a thick, doughy consistency. This version is often enjoyed with a side of stew or sautéed collard greens, enhancing its flavor and texture. Here's how to prepare it at home.

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Ingredients

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Ugali

2 cups maize (corn) meal (white or yellow)3 cups water1 tsp Celtic sea salt1 tbs cooking oil or butter (optional, for sheen)

To serve

2 cups stew (beef, chicken, or vegetable), warmed1 cup chopped sukuma wiki / collard greens (optional)

Method

Ugali

Bring water to a boil

Pour 3 cups of water into a medium heavy-bottomed saucepan or pot. Add 1 tsp salt and bring to a rolling boil over medium-high heat.

Add maize meal

Once the water is boiling, reduce heat to medium. Gradually sprinkle 1 cup of the maize meal into the boiling water while stirring continuously with a sturdy wooden spoon or a flat spatula to prevent lumps.

Thicken

After the initial cup is incorporated and the mixture starts to thicken, add the remaining 1 cup of maize meal in a steady stream while stirring. Continue stirring vigorously; the mix will become stiff and pull away from the sides as it cooks. This usually takes 4–6 minutes.

Steam and firm

Once the ugali is dense and no longer watery, reduce heat to low. Cover the pot with a lid and let steam for 3–5 minutes to cook through and firm up. If desired, pat the top with 1 tbsp oil or butter for a slight sheen.

Shape

Using the wooden spoon or a wet spatula, turn the ugali onto a plate or shape it inside the pot by pressing and smoothing the surface. Wet your hands slightly to shape into a round mound or slice into portions.

To serve

Cut or break off portions of the ugali with a knife or wet hands. Place a portion on each plate and ladle warmed stew alongside or on top. Serve with cooked greens such as sukuma wiki if using. Ugali is traditionally eaten by pinching off a piece, forming an indent with your thumb, and using it to scoop stew and greens.