Semolina Ugali (Fufu)
by Mari Nubuku
Ugali is an African staple dish that traditionally can be made it of plantain, cassava or maize. Some places around the world don't have the correct tools and ingredients at hand to make traditional Ugali. This recipe will make Ugali readily available and easy and quick to make. Most people have semolina in their homes and only use it for puddings and other things but now, this innovative recipe will make fantastic use of a neglected ingredient in exchange for one of the most important parts of African cuisine, Ugali.
(For 4 servings)
- 4 cups boiling water
- 2 cups fine semolina
1) Add 2 cups of the boiling water to a bowl and combine with semolina to get a smooth paste.
2) Add the remaining 2 cups of boiling water into a saucepan and put on low heat (same heat throughout cooking).
3) When small bubbles appear in the pan at the bottom, gradually stir in the semolina paste whilst stirring constantly and ensuring no lumps are formed.
4) Use all of your strength to beat and mash the Ugali on the sides of the pan for 8 minutes.
***You can also add more semolina or water if you require a different consistency or if it is too thick/thin.***
5) Spoon out hot Ugali onto cling film. Wrap it up and with your hands, form it into a ball. Remove cling film and serve immediately with soup, sauce or stew. My favorite is Okra stew and Ugali. Enjoy!