Ugali is not new to many countries, Italians do eat something almost the same as Ugali known as polenta, which is much softer than ugali, but use course flour. In Angola, Ugali is known as funji, which is much softer than Tanzanian Ugali. West African countries do it ugali using cassava, banana and potato flour just like in Tanzania, but use different name. This is Tanzanian staple food.
Ingredients
- cup semolina flower or white maize flower
- cup cold water
Preparation
- In a pot, mix ½ cup of semolina flour with cold water.
- Cook in medium heat using a whisker to mix often while adding 1 ½
cup of boiling water. Continue whisking until the mixture starts to boil. - Lower the heat and let the mixture boil for an additional 5 minutes.
- Increase heat to medium and add the remaining semolina flour about
2 tbsp per time, mixing it well with the whisker. When the mixture
acquires a heavy consistency, use a wooden spoon. Continue
cooking, and stirring, for five more minutes or until cooked.
Serve as a side dish with meat and vegetable.
I fisrt post this recipe at www.mirecipe.com year 2007.
Oh I love Ugali, especially with maize flour and this is exactly how i make mine.
I am married to a Tanzanian man. I’m learning to cook some good food for my husband.
I see you cook it just like me – it goes so well with nyama choma with salt. yum!
i real like ugali nyama choma,and ugali is my best food
I real appreciate you, i real like ugali with fried small fishes (dagaa)
Kay dear,
Welcome, all the time. Thanks.
so semolina flour is unga wa mahindi right of ugali?
I love this website. I get all my recipes from here. Good job!