Serves: 4 as a side
  • 2 cups water
  • 1½ cups of Pure Unga or Pure Sembe
  1. Bring the water to a boil in a medium sauce pan.
  2. Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water. The ugali will begin to thicken quite quickly.
  3. Continue cooking on low heat, stirring every minute or so with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan and hold together, 3 to 5 minutes. Turn it out immediately onto a serving plate. If you would like, using a spoon or spatula, quickly shape it into a thick disk or round.
  4. The ugali will continue to firm as it cools, and will be thick enough to cut with a knife (similar to firm polenta).
  5. Serve it up with your favorite savory stew or curry.

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