Ugali
Stiff, dense cornmeal dough, stirred by hand into a firm block for scooping stews — a maize-flour staple across East Africa, known as posho in Uganda and nsima in Malawi under the same technique.
Vegan
Ingredients
- 2 cups white maize (cornmeal) flour
- 3 cups water
- A pinch of salt (optional)
Steps
- Bring the water to a boil in a heavy pot with the salt, if using.
- Stir in about a third of the maize flour, whisking until smooth.
- Gradually add the remaining flour while stirring vigorously and constantly with a sturdy wooden spoon.
- Keep stirring and pressing the mixture against the sides of the pot for 8-10 minutes, until it forms a stiff, smooth, dough-like mass that pulls cleanly from the pot.
- Wet a bowl or plate, turn the ugali out, and shape it into a rounded mound.
- Serve warm alongside stews, greens, or grilled meat, pinching off pieces by hand to scoop.