- Yield : 1
- Servings : 3
- Prep Time : 2m
- Cook Time : 15m
- Ready In : 20m
In almost every Kenyan family, Ugali is a staple food. It is also referred to as Sima in the coastal regions. It is a simple dish prepared by cooking two ingredients; water and maize/corn flour. Various communities in Kenya have their own local name for the dish. It is called ngima in my local dialect.
- 4 cups of water
- 2 cups of maize flour/cornmeal
Pour water to a heavy bottomed saucepan and bring to a boil. Add a handful of the maize flour/cornmeal to the boiling water.
Using a flat wooden spoon, stir the mixture to form a porridge-like consistency.
Continue adding the maize flour a little at a time while pressing to the sides of the saucepan to remove any lumps
If there are no more lumps stop stirring and let it cook for about ten minutes.
At this point the mixture has become firm. Stir with the wooden spoon again and let it cook for a further three to five minutes.
Form the mixture into a round shape by bringing together the dough from the sides of the saucepan to the mixture. Transfer to a flat plate by turning the saucepan over on top of the plate.
If need be, the ugali can be cut into smaller chunks.