Side Dish
•Creamy Coconut and Lime Infused Ugali
Total Time
25 min
Servings
4 people
Level
easy
Rating
(1)
Creamy Coconut and Lime Infused Ugali
This aromatic twist on the traditional Kenyan staple infuses the cornmeal with rich coconut milk and a hint of zesty lime. It transforms the usually plain canvas of ugali into a flavorful, creamy side dish that pairs beautifully with spicy curries, grilled fish, or stewed greens.
Ingredients
2 cups white cornmeal (finely ground maize flour)
2 cups water
1 cup coconut milk (full fat)
1 tsp sea salt
1 tbsp unsalted butter or coconut oil
1 tsp fresh lime zest
2 tbsp fresh cilantro, finely chopped
Instructions
- 1
In a medium heavy-bottomed saucepan, combine the water, coconut milk, and salt. Bring the mixture to a gentle boil over medium-high heat.
- 2
Slowly pour in the cornmeal while whisking constantly with a wire whisk to prevent any lumps from forming. Once all flour is added, reduce the heat to medium-low.
- 3
Switch to a sturdy wooden spoon. Stir the mixture vigorously, smashing any lumps against the side of the pot. The mixture will become very stiff and pull away from the sides.
- 4
Cover the pot with a lid and let it steam on low heat for about 5 to 7 minutes to ensure the cornmeal cooks through completely and loses its raw taste.
- 5
Remove the lid and fold in the butter (or coconut oil), lime zest, and chopped cilantro until well incorporated.
- 6
Gather the ugali into a smooth round mound in the center of the pot using the wooden spoon.
- 7
Invert the pot onto a serving plate to release the ugali cake, then slice into wedges and serve warm.
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