Ugali

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

4 cups corn flour, white cornmeal or ground maize (white cornmeal is preferred, it should be finely ground, like flour. Latin American style corn flour, as is used in tortillas, tamales, pupusas, etc. is the right kind. Cornmeal grits, farina, or cream of wheat can also be used) or sorgum flour and millet flour

8 cups water

Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps. Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes. Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.) Top with a pat of butter or margarine, if desired. Cover and keep warm.

Nutrition Facts

Servings 4

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Ugali