Ugali is a stiff porridge made from white cornmeal. It can be eaten at breakfast, lunch or dinner. For lunch or dinner you would break off a chunk of ugali from a common bowl in the middle of the table. Then you would form the chunk into a small ball and make an indentation in the middle of the ball with your thumb. You would then use this "edible spoon" to scoop up your stew.
Ingredients: 1 cup water 1 tsp. salt 1 cup milk 1 cup white cornmeal Directions: Boil the water with the salt added in
a saucepan. In a separate bowl, stir the milk into the white
cornmeal. Keep stirring until it is smooth. Then slowly pour
the cornmeal mixture into the boiling salted water. Stir
this mixture constantly for a couple of minutes until it
starts to thicken. Turn the heat on the stove to low and
continue to cook the ugali for about 10 - 15 minutes. Stir
it every couple of minutes. Keep cooking and stirring until
the ugali is very stiff and thick and pulls away from the
sides of the saucepan. When it is done, turn it into a damp
bowl to serve it. Get your hands wet and mold the ugali into
a smooth ball in the serving bowl. Serve it right away. This
recipe should serve about 4 people.
Tanzanian Pineapple Nut Salad
Ingredients: 1 can of pineapple
chunks 1/4 cup flaked coconut 1/8 cup cashews 1 ripe banana cream & honey Directions: In a bowl mix together the can of
pineapple chunks with the cashews and coconut. Mash the
banana with enough cream that has been sweetened with honey
to make a dressing for the salad. Toss the salad with the
dressing. Refrigerate until ready to serve. Serves about 4
people.
