Tanzania

UGALI

Tanzania produces more corn (maize) than any other country in east Africa. Ugali is a stiff, steamed porridge usually made from maize and is a staple part of the diet, eaten by 90 per cent of the population. Since Ugali is inexpensive, poorer people can afford to combine it with mchicha (a variety of spinach or silver beet) sauce and be sure of one good meal a day. Ugali can be served hot or, after it has cooled, it can be fried, giving it a different texture.

Ugali is eaten all over east Africa and is known by different names in different regions. Mealie-meal in southern Africa; Sadza in Zimbabwe; and Banku in West Africa. Ugali may occasionally be made from gari (coarse cassava powder), millet or sorghum flour.

Ingredients:

• 1 L (1¾) water or water and milk combined
• 60 g (2 oz) butter
• Salt to taste (optional)
• 500 mg (1 lb) corn (maize), millet, gari (coarse cassava powder) or sorghum flour

Preparation:

Bring three-quarters of the water to the boil in a heavy-based saucepan which has a long handle for easier handling. Add the butter and salt. Put half the flour into a bowl, and add the remaining quarter of water. Using a wooden spoon, stir together to form a smooth, thick paste. Set aside. When the water in the saucepan has boiled, pour in the thick paste and stir quickly and firmly for about a minute. Bring the mixture to the boil. Gradually add the remaining flour and mix, stirring all the time, until it thickens sufficiently to form a stiff dough. Caution - this stage requires a lot of wrist power and firm stirring.

The consistency can be varied according to taste by adding more or less flour and/or water, When cooked, the Ugali should not stick to the side of the pan. Serve hot with meat stew and/or vegetables. Ugali can be shaped into balls with an ice-cream scoop and served surrounded by the meat and vegetables.

Serves 4