Ingredient Substitution Guide

1. Step 1

   In a medium pot, stir together 3 cups water and the maize meal. As you stir, the slurry will become a thick dough. Lift the dough and add the remaining 1 cup water along the bottom of the pot.

2. Step 2

   Set the pot over medium heat, partly cover and cook until steam rises from the sides, 6 to 8 minutes. Don’t leave the pot unattended as the liquid can bubble out quickly.

3. 1. Step 3

      Uncover and remove the pot from the heat. With a wooden spoon, break up the thickened dough, and stir, working in any liquid, until the dough is smooth, about 2 minutes. 

4. 1. Step 4

      Return to heat, and use the wooden spoon to fold the dough over itself and against the side of the pot until it’s elastic, 8 to 10 minutes. Steam should rise from the surface, and the dough should stiffen and pull away from the pot. (A thin film of starch will form on the bottom and sides of the pot, and that's OK.)

5. 1. Step 5

      Move the dough to one side of the pot and hold the pot by its handle on its side over the heat. Fold the dough over itself several times to knead until smooth, 4 to 5 minutes. This repetitive process is an arm workout, but the dough should be soft and pliable at this point.

6. 1. Step 6

      Increase heat to medium-high and return the pot to its original position.Spread the dough along the bottom of the pan. Cover and heat through, about 2 minutes. Uncover and repeat the folding until a smooth, sticky dough forms, 5 to 6 minutes. It should be soft, not runny, and drop off a wet spoon with gentle plop. If dough feels too firm, add 1 tablespoon and up to ¼ cup more water. Remove from heat, cover and let cool for at least 5 minutes. The dough will continue to stiffen, becoming solid over time. It can be served immediately, hot or warm, or stored once completely cold, in an airtight container in the refrigerator. 

7. 1. Step 7

      To serve, dip a spoon into a bowl filled with warm water and scoop the ugali by pressing it against the side of the pot while shaping the dough into a smooth ball. Transfer the ball while still warm to an individual shallow serving bowl. Repeat with the rest of the dough. Serve ugali with light soup with mushrooms, cagaar (spinach stew) or collards (Liberian stewed greens) or grilled beef kebab.

Tip

• White masarepa from Goya is an adequate substitute for maize meal. Cornmeal or cornflour are not. Milled white maize flour (called mahindi flour) can be found as a packaged product sold under different brand names, including Jogoo (a popular brand from Kenya), Nasfam or White Star. Often stored at room temperature, maize meal is available at African, Caribbean and some international grocery stores.