Ugali (Corn Fufu)

Experience African comfort food at home with this nutrient-packed cornmeal porridge. Enjoy an easy, soft, delightful, filling side dish with only three ingredients! This ugali recipe is the perfect cornmeal side dish for greens, stews, and proteins.

Course Sides

Cuisine African

Diet Gluten Free

Cook Time 25

Total Time 25

Servings

Calories 454kcal

Author Imma

Ingredients

4 cups (945ml) water or more
½-1 teaspoon salt
2 cups (300g) fine cornmeal

Instructions

Add about 4 cups of water and ½ teaspoon of salt to a large heavy-bottomed saucepan. Bring to a boil, then remove about a cup of water and set aside.
Gradually whisk in the cornmeal until you have added all of it to the pot, and keep stirring with a wooden spoon to prevent lumps. You may have to take the saucepan off the heat while getting rid of lumps and preventing burns.
Reduce the heat to low and cook until the mixture thickens.
Then add the remaining boiled water, reduce heat, cover, and cook for 10 minutes or more. You might need to add some more water for the desired consistency. Turn off the heat.
Scoop out balls with a small bowl – shake and form a ball by rolling around a bowl. Or place it on a saran wrap.
Note: I've been told several times that using plastic wrap isn't healthy, so be mindful of it.

Notes

It requires some elbow grease and constant stirring to get a smooth paste.
Be mindful that cornmeal hardens as it cools down. So, if you want a softer ugali, add more water.
Unlike other fufu, cornmeal must be cooked for about 15 minutes to eliminate the raw taste.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition