• 4 cups or more water
    • 2 cups fine cornmeal
    • ½ -1 teaspoon salt


  1. Add about 4 cups of water to a heavy large saucepan. Add ½ teaspoons of salt. Bring to a boil, remove about a cup and set aside
  2. Gradually whisk in the cornmeal, until you have add the whole thing in the pot, a little bit at a time and keep stirring with a wooden spoon to prevent any lumps. You may have to remove saucepan from heat while trying to get rid of lumps- to prevent burns.
  3. Reduce the heat to low and cook until the mixture thickens.Then add the remaining boiled water, reduce heat, cover, and cook- for about 10 or more.
  4. You may add some more water if desired. Turn off the heat. Scoop out balls with a small bowl – shake and form a ball by rolling around a bowl. Or place on a saran wrap plastic (I have been told several times not to do this – health wise so be mindful of it)

Tips & Notes:
Be prepared to do some stirring to get a smooth paste. Be mindful that cornmeal hardens as it cools down, so if you want really soft Ugali add more water.

Nutrition Information:
Calories: 228kcal (11%)| Carbohydrates: 43g (14%)| Protein: 5g (10%)| Fat: 3g (5%)| Sodium: 305mg (13%)| Potassium: 191mg (5%)| Fiber: 5g (21%)| Calcium: 11mg (1%)| Iron: 1.8mg (10%)


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