Ugali

Tanzanian Recipe: By Miriam


Ugali is a staple dish in Tanzania. It is similar to Italian Polenta, but quite a bit harder as it is prepared with finer flour. In Tanzania either white maize flour or cassava flour is used to prepare Ugali. I prefer to use semolina flour. You should try with semolina flour first. Ugali

Ingredients
  • 1 cup semolina flower or white maize flower.
  • 1 cup cold water
  • 1½ cup boiling water
  • In a pot, mix ½ cup of semolina flour with cold water.
  • Cook in medium heat using a whisker to mix often while adding 1 ½ cup of boiling water. Continue whisking until the mixture starts to boil.
  • Lower the heat and let the mixture boil for an additional 5 minutes.
  • Increase heat to medium and add the remaining semolina flour about 2 tbsp per time, mixing it well with the whisker. When the mixture acquires a heavy consistency, use a wooden spoon. Continue
    cooking, and stirring, for five more minutes or until cooked.

Serve with:
• Vegetables and meat or fish.