Delicious, filling corn meal side dishes are a staple food in restaurants and homes around the continent. All come under different aliases. Most notable are fufu corn (West Africa), couscous de maize (in French-speaking African countries), ugali (Kenya), nshima (Zambia), nsima (Malawi), and mielie pap in South Africa. This bland side dish is delightful with greens, stews, or protein. And it doesn’t overpower your delicious stew.
Recipe Ingredients
I’ve even eaten corn fufu at a friend’s place made with Jiffy cornbread mix, which I enjoyed. I’m not going to lie; sometimes, I use the Jiffy mix when cooking for one. I can just hear fufu purists shouting out HERESY! But, hey, use what you have available.
How to Make Ugali (Corn Fufu)
Boil – Add about 4 cups of water to a large heavy-bottomed saucepan. Add ½ teaspoon of salt. Bring to a boil, remove a cup of water, and set aside. (Photo 1) Add Cornmeal – Stir in the cornmeal a little at a time with a wooden spoon until it’s all in the pot. Keep stirring to prevent lumps. To avoid burning, you may have to take the saucepan off the heat while removing lumps. (Photos 2-3) Reduce heat and cook on low until the mixture thickens. (Photo 4) Final Stretch – Add the remaining boiled water, reduce the heat, cover, and simmer for 10 more minutes. Add some more water if it looks like it needs it. Turn off the heat. Serve – Scoop out balls of the ugali mixture with a small bowl. Roll it into a ball by rolling it around the bowl. Or shape it by wrapping it in a plastic wrap. (Photos 5-8)
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can make ugali ahead, though I prefer it fresh. But sometimes we need to save time for later. If I make it for later, I make smaller servings. You can keep them in the fridge for a day or two or the freezer for a few months. Heat the largest skillet or pan you have over low heat. Add the ugali in a single layer and add enough water to steam it for 15 minutes without burning. I also like to add a little oil to slightly toast the ugali.
Serving and Storage Instructions
Keep leftover ugali well-wrapped so they don’t dry out. It should last up to a week, the same as cornmeal porridge. Or freeze it for a couple of months. Reheat covered in a skillet on low with a little water for about 15 minutes to heat through.
What to Serve With Ugali?
Enjoy eating ugali, also called a swallow, with a soup called a draw. Pair it with African collard greens (sukuma wiki) or Okro Soup. Njama Njama and Ogbono Soup are also delicious.
More Tasty African Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”ekolbUwE” upload-date=”2020-03-28T13:53:13.000Z” name=”Ugali Fufu” description=”Ugali (Corn Fufu) — Easy to prep, soft, very delightful and filling side dish. A perfect cornmeal side dish for greens, stews and proteins.” player-type=”default” override-embed=”default”] This blog post was originally published in January 2015 and has been updated with additional tips, new photos, and a video
