Ugali – Kenyan cornmeal
Ugali – Kenyan cornmeal from Kenya.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 20 min
- Rest
- None
- Total
- 30 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Ugali – Kenyan cornmeal is listed as breakfast from Kenya. The steps below follow the imported method, not an editorial rewrite. Times shown are typical kitchen times, because the source method did not list minutes.
What you'll need
2 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Bring the water to a boil in a medium saucepan. Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water.
Step 2
The ugali will begin to thicken quite quickly. Continue cooking on low heat, stirring constantly with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan, hold together, and takes on the aroma of roasted corn.
Step 3
Turn it out immediately onto a serving plate. If you would like, using a spoon or spatula, quickly shape it into a thick disk or round.
Step 4
The ugali will continue to firm as it cools and will be thick enough to cut with a knife (similar to firm polenta).
Nutrition
Per serving · estimate
- Calories
- 87 kcal
- Protein
- 3.6 g
- Carbs
- 18.1 g
- Fat
- 1.3 g
- Saturated fat
- 0.2 g
- Fibre
- 2.4 g
- Sugar
- 3.3 g
- Sodium
- 254 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Vegetarian
- Vegan
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
- No structured substitutions for this dish yet.
Tips
- Times on this listing are typical for this kind of dish. The source method did not list minutes.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing are typical for this kind of dish. The source method did not list minutes.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Ugali – Kenyan cornmeal take?
30 min all in — 10 min prep, 20 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
4 more questionsFewer questions
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
Any tips from this recipe?
Times on this listing are typical for this kind of dish. The source method did not list minutes.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.