Ugali (oo-gah-lee) is a common staple in much of Eastern and Southern Africa. It is made of cornmeal flour and water and cooked to a dough-like consistency. Ugali is relatively inexpensive and is, therefore, easily available to the poor. Because it has little to no nutritional value, it simply serves as a filling carbohydrate. Therefore, when possible, it is often combined with a meat or vegetable stew to make it more nutritious.
The traditional method of eating Ugali is to roll a lump into a ball and dip it into the sauce or stew of the vegetable or meat you are eating. The Ugali can also be used as a scoop by making a depression in the lump and picking up the food with the scooped edge.
Known as Ugali in Kenya and Tanzania, this dish goes by different names in Sub-Saharan Africa. Ugandans might call it posho (poe-show). In Malawi and Zambia, in is called nsima (n-see-mah), and in South Africa, it is called pap or mealie pap.
Ugali
- 1 1⁄2 c. cold water
- 1 1⁄2 c. fine cornmeal flour, such as Maseca
- 1 tsp. salt
- 3 c. boiling water
Place 3 cups water in saucepan and bring to a boil.
While waiting for water to boil, put cold water in another medium sauce pan; add cornmeal flour and salt, mixing continually.
Place on medium-high heat and add boiling water, one cup at a time, stirring constantly to prevent lumps.
Bring to boil then reduce to simmer, cover and cook about 5-8 minutes, stirring continuously to prevent sticking.
Once mixture is very thick and pulls away from the sides of the pan, remove from stove and allow to cool and firm up. Break or slice into pieces and serve with food of choice.
Makes 15 (1/4 cup) servings.
This is Uganda’s “posho” served alongside another traditional dish called “boo” (pronounced baa).