AfricainePetit-déjeunerKenyan

Ugali – Kenyan cornmeal

Name: Ugali – Kenyan cornmeal
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Africaine
Ingredients: 2 cups Water; 1 1/2 cups White Cornmeal

Breakfast Kenyan

30 min 2 servings 364 kcal / servings

Macronutrients

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

Suggested portions

A practical estimate for how much to serve and cook.

2 servings

Per serving

157g

For the full recipe

314g

#Kenyan#Breakfast

Ingredients

2 cups Water
1 1/2 cups White Cornmeal

Steps

1
Bring the water to a boil in a medium saucepan.
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 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, 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).

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