Ugali (Rwandan Cornmeal Porridge)
Ugali is a staple food in Rwanda and many other African countries. It is a simple and versatile dish made from cornmeal and water, cooked to a thick and smooth consistency. Ugali is often enjoyed alongside various stews, curries, or sautéed vegetables. Follow this detailed recipe to create a delicious and comforting bowl of Ugali in your own kitchen.
- Prep
- 16 min
- Cook
- 36 min
- Total
- 52 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Large pot
Equipment
Wooden spoon
Equipment
Measuring cup
Procedure
In a large pot, bring the water to a boil.
Procedure
Reduce the heat to low and gradually add the cornmeal to the boiling water, stirring continuously with a wooden spoon to prevent any lumps from forming.
Procedure
Continue stirring the mixture over low heat for about 15–20 minutes until it thickens and the cornmeal is cooked through. The porridge should have a smooth and thick consistency.
Procedure
Season with salt, to taste. Adjust the amount of salt according to your preference.
Procedure
Remove the pot from the heat and let the ugali rest for a few minutes before serving.
Notes, tips, and variations
Stir the ugali continuously while cooking to prevent any lumps from forming and to ensure a smooth texture.
Notes, tips, and variations
Adjust the consistency of the porridge by adding more water or cornmeal, depending on your preference. The amount of water can vary slightly depending on the type of cornmeal used.
Notes, tips, and variations
To prevent the cornmeal from clumping, you can mix it with a small amount of cold water before adding it to the boiling water.
Notes, tips, and variations
If the porridge becomes too thick while cooking, you can add a small amount of hot water and stir to achieve the desired consistency.
Notes, tips, and variations
For a richer flavor, you can substitute some or all of the water with milk or coconut milk.
Notes, tips, and variations
Add a tablespoon of butter or oil to the porridge while cooking for a slightly richer and creamier taste.
Photo: Olbyabc · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 14 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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