For main meals it is cooked into a much stiffer porridge; to cook the flour is quite an art, the water must be boiling furiously and then the maize flour is added, the stiff porridge mixture quickly stirred to remove any lumps. It is then covered, the heat reduced and left to steam, being turned occasionally until ready, which is when the pan forms a golden crust on the bottom and a familiar aroma is given off. Cooked maize flour is known by many different names such as ugali, sadza, pap, fufu, sima and mealie meal to name but a few.
Once ready turn it out onto a plate and cover, let it sit for about 10 minutes before dividing into portions and serving. It's a great accompaniment to beef or chicken stew, lentils or just simply with a side dish of spinach or kale that has been cooked with onions and tomatoes.
Travel with Safari Joe and we will cook you a delicious traditional dinner including Ugali!