Cookbook: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.

Ingredients

 * 4 cups water
 * 2 cups cornmeal
 * Salt, to taste

Equipment

 * Large pot
 * Wooden spoon
 * Measuring cup

Procedure

 * 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.

Notes, tips, and variations

 * Stir the ugali continuously while cooking to prevent any lumps from forming and to ensure a smooth texture.
 * Adjust the consistency of the porridge by adding more water or cornmeal, depending on your preference. The amount of water can vary slightly depending on the type of cornmeal used.
 * To prevent the cornmeal from clumping, you can mix it with a small amount of cold water before adding it to the boiling water.
 * If the porridge becomes too thick while cooking, you can add a small amount of hot water and stir to achieve the desired consistency.
 * For a richer flavor, you can substitute some or all of the water with milk or coconut milk.
 * Add a tablespoon of butter or oil to the porridge while cooking for a slightly richer and creamier taste.