Ugali (Corn Fufu)

Experience African comfort food in the comfort of your home with this nutrient-packed cornmeal ugali (corn fufu). It's an easy to prep, soft, very delightful, and filling side dish made with only three ingredients! A perfect cornmeal side dish for greens, stews, and proteins.

Course Sides

Cuisine African

Cook Time 25

Total Time 25

Servings -5

Calories 429kcal

Author Imma

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.

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