How to make East African cornmeal fufu
This is the perfect side dish that can go with whatever soup there is.
Cornmeal fufu which is otherwise known as Ugali is a very nice delicacy that is notable in countries like Kenya, Zambia, Malawi and South Africa.
East African Dish
4 cups or more water
2 cups fine corn meal
½ -1 teaspoon salt
- Add about 4 cups of water to a heavy large saucepan. Add ½ teaspoons of salt. Bring to a boil, remove about a cup and set aside
- Gradually whisk in the cornmeal, until you have add the whole thing in the pot, a little bit at a time and keep stirring with a wooden spoon to prevent any lumps. You may have to remove saucepan from heat while trying to get rid of lumps- to prevent burns.
- Reduce the heat to low and cook until the mixture thickens.
- Then add the remaining boiled water, reduce heat, cover, and cook- for about 10 or more. You may add some more water if desired. Turn off the heat. Scoop out balls with a small bowl – shake and form a ball by rolling around a bowl. Or place on a saran wrap plastic (I have been told several times not to do this – health wise so be mindful of it)