Breakfast Kenyan
Bring the water to a boil in a medium saucepan.
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.
Continue cooking on low heat
stirring constantly with a sturdy wooden spoon
until the ugali begins to pull away from the sides of the pan
hold together
and takes on the aroma of roasted corn. Turn it out immediately onto a serving plate. If you would like
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Compact view of the recipe's protein, carbs and fat.
3 macros
Protein
23g
25%
25 % des calories
Carbs
32g
35%
35 % des calories
Fat
16g
40%
40 % des calories
A practical estimate for how much to serve and cook.
Per serving
92g
For the full recipe
184g
using a spoon or spatula
quickly shape it into a thick disk or round.
The ugali will continue to firm as it cools and will be thick enough to cut with a knife (similar to firm polenta).
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