Ugali – Rwandan Maize Porridge

About This Recipe

Known as ugali in Rwanda (and as sadza, nsima, or pap in neighbouring countries), this dense maize porridge is eaten at virtually every meal across East and Central Africa. The preparation demands constant stirring and confidence — the correct texture is thick enough to mould with one hand, forming a ball that is dipped into accompanying stews. In Rwanda it is central to communal eating, where family members gather around a shared dish of ugali and isombe, ibiharage (beans), or grilled brochettes.

Ingredients

Serves 4

• 500 gwhite maize flour (ugali flour or fine cornmeal)
• 1 litrewater
• 1 tspsalt

Instructions

1. 1

   Boil the water

   Bring 1 litre of salted water to a rolling boil in a heavy-bottomed pot.

2. 2

   Add maize flour

   Reduce heat to medium. Pour in roughly half the maize flour in a steady stream while stirring vigorously with a wooden spoon or spatula to prevent lumps from forming.

3. 3

   Stir and cook

   Continue stirring constantly as the mixture thickens, about 5 minutes. The ugali will begin to pull away from the sides of the pot.

4. 4

   Add remaining flour

   Add the remaining flour in small amounts, stirring vigorously after each addition. The dough should become very thick and stiff.

5. 5

   Final cook

   Reduce heat to low and cover the pot. Allow to steam for 5 minutes, then stir again. Repeat once more. The ugali is ready when it comes away cleanly from the pot.

6. 6

   Mould and serve

   Turn the ugali out onto a damp plate and shape into a mound with wet hands or a wet wooden spoon. Serve immediately alongside stews, beans, or grilled meats.

Variations

• •

  Use sorghum flour for a darker, nuttier ugali.

• •

  Mix half cassava flour and half maize flour for a lighter texture.

• •

  Some cooks add a tablespoon of butter for richness.

Storage

Best eaten fresh. Leftovers can be refrigerated for up to 2 days and reheated in a damp cloth in the microwave.

Frequently Asked Questions