The saucepan will need to be big enough to hold the 6 cups of ingredients with room to vigorously stir them around. You can use cornmeal if you can’t find the flour at the store but the consistency will be very different. Corn flour is more finely ground than cornmeal, so the finished consistency will be smoother and more gelatinous with the corn flour. This dish can get messy while cooked, so might consider using a non-stick pan. Either way, expect a bit of scrubbing after the dish is finished.
Add 1 cup of boiling water at a time to avoid lumps.
You may need to add more than 1 cup of flour to get your ugali to the right texture. Don’t worry about staying strictly at 1 cup, instead pay more attention to the texture.
It may get difficult to stir and incorporate the flour by the end of cooking. [4] X Research source However, you want to keep going, so that the finished product is pretty firm.
If you don’t want to cut the ugali, you can just keep it whole. During the meal allow people to simply pull chunks off with their fingers.
Consider serving with a fresh salad or with lightly cooked or steamed vegetables, such as collard greens or spinach, prepared to your desired taste. Ugali also goes well with any kind of stew. Just use it as you would bread, for instance sopping up any delicious leftover sauce. Traditionally, ugali can also just be paired with buttermilk.
