Recipe of the Week
Ugali
- Corn Meal
- Water
This is a pretty simple dish, although it is very much a staple in Kenya and much of Africa. You start out with the water, maybe a couple cups, and bring it to a boil. Add a little corn meal to it and stir. Use a wooden spoon and fold it, rather than stir. As it cooks, add more meal, it will be absorbed. It will become less and less watery. Give it periods of sitting to cook, then fold it more and add more meal. You will know that you've allowed it enough time to cook when you can put your finger to it and it doesn't stick. Take it from heat and put it on a plate. Form it into an approximate square, and slice into chunks. Most food here is eaten without utensils, and ugali is very much a finger food. It it taken out in chunks, rolled into a small ball in the hands, and used to scoop food up. Eating with the hands is a foreign concept, which I haven't mastered by far.
