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Ugali (Rwandan Cornmeal Porridge)

Ugali is a staple food in Rwanda and many other African countries. It is a simple and versatile dish made from cornmeal and water, cooked to a thick and smooth consistency. Ugali is often enjoyed alongside various stews, curries, or sautéed vegetables. Follow this detailed recipe to create a delicious and comforting bowl of Ugali in your own kitchen.

Source and licence

"Ugali (Rwandan Cornmeal Porridge)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ugali_(Rwandan_Cornmeal_Porridge), revision 4517868), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ugali_(Rwandan_Cornmeal_Porridge)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517868

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Rwanda. Associated with Rwanda by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. In a large pot, bring the water to a boil.
  2. Reduce the heat to low and gradually add the cornmeal to the boiling water, stirring continuously with a wooden spoon to prevent any lumps from forming.
  3. Continue stirring the mixture over low heat for about 15–20 minutes until it thickens and the cornmeal is cooked through. The porridge should have a smooth and thick consistency.
  4. Season with salt, to taste. Adjust the amount of salt according to your preference.
  5. Remove the pot from the heat and let the ugali rest for a few minutes before serving.