RCI-RC.005.0098.001
Ugali (Stiff Porridge)
Stiff porridge is made in the same way as thin porridge but greater proportion of meal is used. The same comments about the flour used for thin porridge apply here.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- 20 g
- 80 g
Method
1
Bring the water to a rolling boil in a heavy-bottomed pot or saucepan over medium-high heat.
2
Slowly pour the sorghum or pearl millet meal into the boiling water while stirring constantly with a wooden spoon to prevent lumps from forming.
2 minutes
3
Reduce the heat to medium-low and continue stirring vigorously for 8-10 minutes until the mixture thickens into a stiff, cohesive dough that pulls away from the sides of the pot.
9 minutes
4
Transfer the ugali to a serving plate or bowl, or traditionally shape it by inverting the pot onto a platter so it forms a mound.
1 minutes
5
Serve hot with a sauce, stew, or soup of choice on the side, and eat by breaking off pieces with the fingers to scoop up the accompanying dish.