Tanzanian Ugali
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The Tale of Tanzanian Ugali
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Ugali, the stiff maize porridge eaten across East Africa, became Tanzania's staple starch after Portuguese traders introduced maize to the coast in the 19th century, gradually displacing older staples like sorghum and millet as colonial-era milling made maize flour cheap and widely available. It anchors the Tanzanian table, eaten by hand alongside stews, greens, or grilled meat.
Ingredients
Scale:· 4 servings
- 2 cups white maize flour
- 4 cups water
- Pinch of salt
Instructions
- 1Bring the water to a rolling boil in a heavy pot with a pinch of salt.
- 2Sprinkle in about a third of the maize flour, whisking to prevent lumps.
- 3Reduce heat to medium and gradually add the remaining flour, stirring constantly with a strong wooden spoon.
- 4Continue stirring and turning the mixture vigorously as it thickens, about 8-10 minutes, until it pulls away from the sides of the pot.
- 5Wet a plate or bowl with water and turn the ugali out, shaping it into a firm dome with the back of the spoon.
- 6Serve warm alongside stew, fish, or greens.
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