Ugali (Rwandan Cornmeal Porridge)

Name: Ugali (Rwandan Cornmeal Porridge)
Ingredients: 4 cups water; 2 cups cornmeal; Salt, to taste

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.

Ingredients

4 cups water
2 cups cornmeal
Salt, to taste

Steps

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.
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.

More recipes with cornmeal

Adapted from “Ugali (Rwandan Cornmeal Porridge)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.