Maize Upgrade: Soft Ugali with Beef Stock
You can never go wrong pairing your stew, grilled meat, or greens with a piping hot piece of ugali. We all know ugali is a simple mixture of water and maize flour, but this recipe combines stock and maize flour to give you ugali that tastes great even on its own.
Ugali is a popular dish made from maize flour and popularly served with traditional greens and a protein of choice. Though there have been a few reiterations of it, such as ugali fries and ugali balls, this particular method of making it stays true to the traditional method with just a simple swap of the water for your favorite stock.Print
1 ¼ cups of maize meal
1½ cups of beef stock
½ cup of water
Margarine or salted butter (optional)
- In a pot, bring all the beef stock to a boil.
- In a bowl, mix ¼ cup of maize meal with ½ a cup of water until well combined to form a slurry.
- With a flat wooden spoon in hand, pour your maize meal and water slurry into the boiling stock, stirring constantly until well mixed.
- Keep stirring for about 2 minutes as the mixture thickens into a loose porridge-like consistency.
- Add 1 cup of maize meal and get ready to fold in the flour continually for about 5-8 minutes. Remember to scrape the sides and bottom of the pot, bringing your mixture together and destroying any lurking lumps.
- Once your mixture starts to pull away from the pot’s walls and come together, add your ¼ cup of salted butter (if you chose to include this) and continue mixing for 1 more minute.
- Once your ugali has come together, and there are no more lumps, allow it to sit on low heat for 1 final minute then flip your ugali out into a bowl to shape before serving.
- You can swap out the beef stock for chicken or vegetable stock, just make sure it isn’t too salty. If it is, you can switch out the salted butter for unsalted butter.
Keywords: ugali, swallow, East Africa, Kenya, recipe, maize