Ugali is a versatile, inexpensive dish made from cornmeal and water that is commonly used in African cuisine. It can be served with stews or vegetables and is often eaten with the hands. Similar dishes include polenta, grits, and atole.
Ugali is a dish made from a thick mixture of cornmeal and water. It is generally the most common starch in African cuisine and forms the basis of many traditional meals. The dish is often used in African cooking as an inexpensive means of stretching meats, vegetables, and other items, making meals as filling as possible while using smaller quantities of more expensive or less available foods.
The process of making ugali usually begins by boiling water and then slowly stirring in the ground cornmeal. The exact proportions of the hot water to the cornmeal will vary based on the cook’s preferred texture. For a traditional thick mush, common proportions may be two parts water to one part cornmeal. Once the cornmeal is mixed into the boiling water, the heat is usually reduced and the mixture is continuously stirred for about 10 minutes or so to remove any remaining lumps and to allow it to thicken into a pliable consistency. Some cooks may add butter, salt, or other ingredients to add a richer flavor to the cornmeal.
Since ugali is a basic starch without much distinctive flavor, it tends to be versatile in what it can be served. A common use of cornmeal in African cuisine is as an accompaniment to meat or vegetable stews. The starch is often collected in a bowl with the stew poured around or over it, allowing the mush to absorb the liquids and become more flavorful. It is often served with vegetables or simply with milk.
Ugali is not traditionally eaten with utensils. Since it has such a thick and pliable consistency, cornmeal mush is often eaten with the hands. A person can roll the mush into a ball to eat it themselves, or they can press their finger on the ball to make an indentation. The indentation in the ball of cornmeal mush allows it to be used as a makeshift utensil for scooping meats, vegetables, and other foods.
Other regional cuisines have cornmeal-based starch dishes that are very similar to ugali and can be confused with each other or used interchangeably as a substitute. The Italian version of the cornmeal mush is known as polenta and is often served on its own or with mixed sauces, vegetables or meats. The United States, especially the southern region, has a cornmeal-based starch known as grits that is often served as a breakfast side dish. The Mexican version, known as atole, is often made with a thinner texture and served sweetened as a hot drink.
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