Soft Cumin Ugali
- 1 cup maize meal / corn meal
- 2 cups normal water
- 1 teaspoon Simba Mbili cumin ground
- 1 tablespoon margarine
- Salt to taste
- Heat water over medium heat in a deep pan. Make sure you take a pan with a handle. Add the cumin ground, salt and margarine.
- Sprinkle about 1 tbsp of the maize meal while the water comes to a boil.
- Add the maize meal or cornmeal and keep on stirring with a strong wooden spoon.
- Keep stirring and pressing the mixture against the sides of the pan to break up the lumps.
- As the mixture becomes thicker, it becomes more difficult to mix but keep mixing and breaking up the lumps.
- The mixture with begin to come away from the sides of the pan.
- Allow it to cook for 2-3 minutes.
- At this point either transfer the ugali to a platter from the pan. Place the plate over the pan and turn it upside down.
- Or you can transfer to a small heatproof bowl. Pat it down into shape. Place a plate over the bowl and turn it over.
- Enjoy piping hot ugali with your favourite stew or curry.
Notes - It is important to keep mixing the mixture and break up the lumps. Don’t serve ugali with lumps.
- For a softer consistency, add ½ – 1 cup extra water.
- Best to prepare ugali just before you are about to have your meal.
- Cooking time will vary according to the quantity of ingredients used.
