Ingredients
Equipment
Method
- Bring water to a boil: In a heavy-bottomed pot, combine the water, butter, milk, and salt. Bring to a boil over medium-high heat.
- Add the semolina: Once boiling, gradually pour in the semolina flour while stirring constantly with a wooden spoon to prevent lumps from forming.
- Stir until it comes together: Keep stirring quickly and firmly as the mixture thickens. This is the hard work. Press and fold the dough against the pot sides until it's smooth, stiff, and pulls away cleanly. Cover and let it cook for 5 minutes, then fold it in and cook for another 5 minutes.
- Shape and flip: Using a wet wooden spoon, shape the ugali into a smooth dome or mound while it's still in the pot. Turn it out onto a flat plate while still warm, then flip it upside down so the dome faces upward. Let it rest for a minute or two before slicing.
- Serve: Serve the ugali warm alongside beef stew with sukuma wiki (collard greens), or a stew of your choice. If you're like me, you can also enjoy warm ugali with a cup of fresh cow milk — boiled and slightly cooled — or maziwa mala (cultured/soured milk).
Notes
If you can find maize (white corn) flour, use it instead of semolina for a more traditional texture and flavour. Semolina is the most reliable substitute for those of us living abroad.