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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Previously it was made from millet. These starchy Fufu-like foundations are the Eastern African versions of Western African staples like Fufu (which is generally made from yams, plantains, or cassava tubers) and Banku, Kenkey, or Tô. - They are all starchy accompaniments for the African soup or stew or sauce, or other dishes with sauce or gravy. They are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. Many Africans feel they haven't had a meal unless they have eaten Fufu or Ugali with a sauce or stew. Ingredients:
4 cups finely ground cornmeal (if you can find the kind that is so finely ground as to be like flour, grab it!!) |
8 cups water |
Directions:
1. Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps.
2. Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.
3. Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.)
4. Top with a pat of butter or margarine, if desired.
5. Cover and keep warm.
6. Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.
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