Rwanda has the majority of its staples from home-grown agricultural products and today we bring you one of its main sides—Ugali
It sounds like Kigali which holds the seat of power that President Pail Kagame recently retained after the Monday, July 15 elections. Kagame broke his own record by winningf the elections with over 99% of the voters. And like Kagame, Ugali seems also to be a 99% kind of staple like white rice.
Like white rice and Kagame, Ugali’s preparation which you would be learning today is a typical case of ‘if it works, don’t try to fix it’—the process has remained the same for years.
Though both energy- and time-consuming it is not to be mistaken for fufu, Ugali is a white porridge made from white corn flour/cornmeal cooked in milk or water. However, here is the process in detail:
Ingredients:
– 2-3 cups white cornmeal or corn flour, finely ground
– 4 cups water/Milk
– 1 teaspoon salt (optional)
Equipment:
– Large, heavy-bottomed saucepan (preferably non-stick)
– Wooden spoon
– Large serving bowl
– Kettle or additional pan for boiling water
Steps:
1. Bring 3-4 cups of water to a boil in a kettle or separate pan. Add salt if desired.
If making with milk, Measure a modest amount of corn flour and add it carefully into the bubbling milk. Allow the milk to heat up further until it froths and nearly overflows from the pan.
This maintains the milk’s temperature at boiling point. If this step is skipped, you’ll end up with a lower milk temperature, resulting in undercooked ugali. Don’t add salt when making with milk unless you prefer it.
2. In the large saucepan, combine 1 cup of cornmeal with 1 cup of cold water, stirring to create a smooth mixture.
3. Gradually add 1 cup of boiling water at a time to the cornmeal mixture, stirring briskly with a wooden spoon to prevent lumps from forming.
4. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with the spoon.
5. Gradually sprinkle in more cornmeal, about 1/4 cup at a time, stirring constantly to incorporate it fully. The mixture will begin to thicken.
6. Keep stirring and adding cornmeal until the ugali pulls away from the sides of the pot and becomes very thick. This process usually takes about 10 minutes.
7. The final consistency should be thicker than mashed potatoes and quite firm. It may become difficult to stir, but continue mixing to ensure even cooking.
8. Once the desired thickness is achieved, remove from heat and allow to cool slightly.
9. Wet your hands with water and transfer the ugali to a large serving bowl, shaping it into a ball.
10. Serve warm as a side to stews, vegetables, or meat dishes.
‘Side’ note:
- The texture of ugali made with corn flour will be smoother and more gelatinous than that made with cornmeal.
- Be prepared for some cleanup, as cooking ugali can be messy.
- The amount of cornmeal needed may vary; focus on achieving the right texture rather than strict measurements.
Ugali is popularly attributed to the East African country, Kenya. Nevertheless, it is also a staple in other African countries including Tanzania and Rwanda, and others where the name is different.
If you are from Rwanda and have made your Ugali by following our instructions, you can add Urwagwa (Banana beer) to relax whether you are celebrating Kagame’s win or not. We will be thinking about teaching you how to make the beer the TANTV way.
