Burundi Ugali is a traditional Burundian recipe for a classic thickened porridge or 'pap' made from maize meal and served as a starchy accompaniment to stews or meat. The full recipe is presented here and I hope you enjoy this classic Burundian version of: Ugali.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ugali is East Africa's equivalent of South AfricanMealie-meal now made from white maize meal, but originally made from millet. This is used as a starchy accompaniment to soups or stews. This is the Burundian version of a staple that's found throughout East Africa.
Ingredients:
750g maize flour (also known as maize meal)
1.9l water
Method:
Add the water to a saucepan and bring to a boil. Slowly pour the cornflour or cornmeal into the boiling water to avoid forming lumps. Stir continuously and mash any lumps that do form. Add more cornflour until the mixture becomes thicker than mashed potatoes. Cook for three to four minutes, stirring continually. Top with a pat of butter then cover and keep warm.
In Burundi, this is traditionally removed from the pot, shaped into a round and served as an accompaniment.
Serve immediately as an accompaniment to any East African stew or soup (or any meal with a gravy).
Click on the image, above to submit to Pinterest.