Ugali is not new to many countries, Italians do eat something almost the same as Ugali known as polenta, which is much softer than ugali, but use course flour. In Angola, Ugali is known as funji, which is much softer than Tanzanian Ugali. West African countries do it ugali using cassava, banana and potato flour just like in Tanzania, but use different name. This is Tanzanian staple food. 
Ingredients

• cup semolina flower or white maize flower
• cup cold water   

 
Preparation

1. In a pot, mix ½ cup of semolina flour with cold water.
2. Cook in medium heat using a whisker to mix often while adding 1 ½
   cup of boiling water. Continue whisking until the mixture starts to boil.
3. Lower the heat and let the mixture boil for an additional 5 minutes.
4. Increase heat to medium and add the remaining semolina flour about
   2 tbsp per time, mixing it well with the whisker. When the mixture
   acquires a heavy consistency, use a wooden spoon. Continue
   cooking, and stirring, for five more minutes or until cooked.

Serve as a side dish with meat and vegetable.
 I fisrt post this recipe at www.mirecipe.com year 2007.

Tags: Maize, Ugali

This entry was posted on Sunday, August 30th, 2009 at 9:41 pm and is filed under Grain, Maize. You can follow any responses to this entry through the RSS 2.0 feed.