Ugali (Corn Fufu) — Easy to prep, soft, very delightful and filling side dish. A perfect cornmeal side dish for greens, stews, and proteins.
Step-by-step instructions on how to make Ugali or Corn fufu paired with Sukuma Wiki.
In most parts of Africa, cornmeal, is a side dish you would find in restaurant menus and in home kitchens around the continent – under different aliases. The most notable are fufu corn (West Africa) couscous de maize (French-speaking African Countries) Ugali (Kenya) Nshima – Zambia, Nsima – Malawi, and South Africa – Meilie pap.
It is very bland and to put it lightly boring side dish BUT when paired with greens, stews and/or protein – it sure is delightful and quite filling.
Perfectly ground cornmeal is readily available in these most African Countries but when you are abroad or in the Western World it is another ball game. Check your local supermarkets for cornmeal. I have tried different varieties and what works best or come close is fine ground cornmeal. However, don’t be shy trying out cornmeal that is not labeled “fine ” some of them work just fine.
Asides from the visual aspect, there is really no difference between white and yellow cornmeal. It all depends on what color of corn was used in the process.
On a rare occasion, I ate corn fufu at a friend’s place made with Jiffy cornbread. Yes, you heard right. Jiffy cornbread mix and I sort of enjoyed it -am not going to lie. I sometimes use jiffy mix , when am cooking for one. Do not want to offend anyone. I can just see FuFu purist shouting out HERESY! But who cares? Whatever rocks your boat?
Unlike other fufu ,corn meal needs to be cooked for about 15 minutes or more to get rid of the raw taste. Be prepared to do some stirring to get a smooth paste. Be mindful that cornmeal hardens as it cools down, so if you want like really soft ugali add more water.
Pair it with this African collard greens aka sukuma wiki. or this African Okro Soup
Watch How To Make It
Ugali (Corn Fufu)
Ingredients
- 4 cup water, or more
- 2 cup fine corn meal
- ½ -1 teaspoon salt
Instructions
- Add about 4 cups of water to a large heavy-bottomed saucepan. Add ½ teaspoon of salt. Bring to a boil, remove about a cup of water and set aside.
- Gradually whisk in the cornmeal until you have added the whole thing to the pot, a little bit at a time, and keep stirring with a wooden spoon to prevent lumps. You may have to take the saucepan off the heat while getting rid of lumps and preventing burns.
- Reduce the heat to low and cook until the mixture thickens.
- Then add the remaining boiled water, reduce heat, cover, and cook for about 10 or more. You may add some more water if desired. Turn off the heat.
- Scoop out balls with a small bowl – shake and form a ball by rolling around a bowl. Or place it on a saran wrap. Note: I have been told not to do this several times because of health reasons, so be mindful of it.
Tips & Notes:
- It requires some elbow grease and constant stirring to get a smooth paste.
- Be mindful that cornmeal hardens as it cools down. So, if you want like really soft Ugali, add more water.
- Unlike other fufu, cornmeal needs to be cooked for 15 minutes or more to get rid of the raw taste.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Deborah says
A friend from kenya says they do not put salt in it. The food that it accompanies should be salty enough to compliment the ugali. I found that when I made this first, without consulting my friend, that it seemed odd to have it salty. But you love and you learn.
Tom Foley says
Instead of trying to look for fine ground corn meal look for or ask for corn flour and it is easy to find even Walmart sells it. It will be in the Mexican cooking section as it is used to make Tamales. Think they stole the idea from Africans 🙂 If you don’t want FUFU you can always make Banku or Kenkey.
Puck says
You think they stole the idea from Africans even though corn was first cultivated in the Americas, Mexico specifically, 8,700 years ago?
Greg says
Those collards w/ the ugali sound perfect together!
imma africanbites says
Thank you! I love that combo.
Ranjana says
Hiya,I am from U.K. Originally from India (Rajasthan). My Granny used to make white maize exactly the same but eaten with yogurt. Today I learnt a new way to eat it .
ImmaculateBites says
Great! It’s always good to have more than one way to enjoy a dish . Thanks for stopping by Ranjana!!
Kevin says
Isn’t Masa the same thing as the fine cornmeal?
ImmaculateBites says
It is the same , however, cornmeal varies from one region to another.
April says
I like my ugali really thick, like you take the whole circle out and cut it like a pie! However ive never been the one to cook it, how would you recommend i get it that consistency?
ImmaculateBites says
You use less water- about 1/2 cup less. Have you given this a try? It’s really thick when it cools down.
Darrell says
I ADD one half of a stick of real butter just as my ugali gets thick. I don’t ADD any more water only the butter and the butter will ease the level of thickness to your desired texture. I also ADD a touch of freshly ground black pepper. You can’t imagine the good taste.
darrell
ImmaculateBites says
Bring on the butter! I can taste it from here . OH Boy!
JB says
Besides the fact that all corn is GMO in the U.S, it looks good!
Bon Appetit!
ImmaculateBites says
Thanks!!
Fuchi Delbert says
I did not know that they also use salt in preparing corn fufu. Would try one day.
THANKS!
ImmaculateBites says
Nice. It’s all a matter of preference adjust to taste.
Rolanda says
Reminds me of the batter used to make hot water cornbread. Add some sugar and fry.
ImmaculateBites says
Hi Rolanda! I love hot water cornbread. They sure are from the same family.
cheyanne says
I am trying this out to celebrate the book THNGS FALL APART with my friends I hoe this turns out great
ImmaculateBites says
Hi Cheyanne! I don’t see why not- Love Things fall apart. I think it is about time I read it one more time.
mbelu says
Hi
not to offend any fufu purist but when i need some “plumbing” i grind oatmeal into flour and voilà ! Oatmeal “fufu”. I have even tried it with bean flour! Makes for very interesting flavors as there are so many different beans.
God bless!
ImmaculateBites says
Hi Mbelu, No offense, to the fufu purist, though am not one of them ,but just recently started making Oat meal flour and it is quite delicious. However, I have never tried the bean flour. Another flour to experiment with. Thanks for sharing!!!
Lisa says
Question, how do you substitute the “Jiffy” mix in this recipe. “Jiffy” or some other type of cornbread mix is always in my pantry. Ugali also kind of looks like grits. Is the difference in the texture of the meal. Grits are probably courser, but in the picture it looks almost identical. So, interesting how the diaspora effected the food people of African descent eat throughout the western hemisphere. It’s really cool to be connected this way.
ImmaculateBites says
Hi Lisa, you replace corn meal with jiffy mix and proceed with the next steps.
Yes, grits are courser than the ones used in Africa,and some of the food prep is somewhat similar. Thanks for taking the time to comment.
Nancy berry says
I am Mexican married to an African.we make corn tortillas with this same flour.couldnt I just use this flour??
ImmaculateBites says
I don’t see why not.
Nagi@RecipeTin Eats says
So this is effectively the African equivalent of rice in Asia. Great to discover another carb staple!! I haven’t heard or seen of this before so thank you!
Moon says
Ugali is one if the many forms of starch consumed on the continent of Africa, i.e. plantain, cassava, rice, etc.
Emma says
From what I’ve seen, ugali is definitely the #1 staple starch here in Tanzania with rice a close second — although cassava, bananas, potatoes, sweet potatoes, yams and breadfruit are also common. People also make ugali-like mush with cassava, which is more flavorful but quite sticky.
imma africanbites says
Thanks for sharing your thoughts, Emma. I appreciate it.
Clara says
This Ugali is looking so ooooooooo good! Love all the step-by-step instructions.