Known as
ugali in Kenya and Tanzania, this starchy, porridge-like side dish goes by different names in sub-Saharan Africa. In Malawi and Zambia it is called
nsimaor
nshima. The South African name for it is
pap or
mealie pap. Zimbabweans call it
sadza.[h=3]Ingredients[/h]
- Water 4 cups
- Salt 2 teaspoons
- White cornmeal, finely ground 2 cups
[h=3]Method[/h]
- Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall though the fingers of your hand.
- Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. Remove from heat and allow to cool somewhat.
- Place the ugali into a large serving bowl. Wet your hands with water, form into a ball and serve