Dish · ethiopian
Ugali
Ugali is cornmeal stirred into boiling water until it turns into a stiff, dense dough, eaten in torn pieces to scoop up other food.
Where it comes from
Ugali stands in for older versions made from sorghum or millet, grains eaten before maize arrived from the Americas and became the dominant crop across much of East Africa.
What cooks argue about
The whole technique is arm strength and timing: cornmeal is added gradually and stirred hard against the pot to avoid lumps, and cooks argue over how stiff the final dough should be.
Nobody has published a ugali recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.