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.
Cooking time
30 minutes
Recipe category
Side Dish
Recipe cuisine
East African Dish
Cooking method
Boiling
Recipe Yield
4 servings
Ingredients
4 cups or more water
2 cups fine corn meal
½ -1 teaspoon salt
Instructions
- 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)