Ugali is a staple of Tanzanian cuisine, and served with almost every main meal. Much like Banku or Fufu in Ghana, Nigeria, and many other African countries, Ugali is the “edible utensil” of sorts. You use it to scoop up the stews and other morsels, and pop it all in your mouth.
- 2 cups Maize (White Corn Flour)
- Salt (Optional)
- You will also need a Fufu Stick (a large, paddle shaped, wooden spoon/ladle)
- Bring about 4 cups of water to a boil in a cooking pot.
- Reduce heat to medium and add in the flour, stirring it in gradually, and then stir constantly until the mixture takes on a very stiff consistency, and the water is all absorbed. This should take about 5 minutes.
- Turn off the burner, stir again, and form the stiff paste into a mound. The ugali will be finished cooking when it pulls from the sides of the pot without sticking easily. It will look like stiff grits.
- Place a plate over the pot, turn the pot upside down, and the ugali will plop onto the plate.
- Serve ugali with any meat or vegetable stew, and also with stewed brown beans.