Basics
Ubugali (stiff cornmeal porridge)
- Preparation time
- 25 min
- Servings
- 4 servings
Ingredients
- Farine de maïs (semoule fine) — to buy300 g
- Water — to buy750 ml
- Salt — to buy1 pinch
Preparation
Bring two-thirds of the water to a boil in a heavy-bottomed pot with a pinch of salt.
Whisk the remaining cold third of the water with the cornmeal in a bowl to form a smooth, lump-free paste.
Pour this mixture into the boiling water while whisking vigorously and continuously to prevent lumps.
Lower the heat to minimum and let it thicken for 3 minutes while stirring; the mixture will turn into a sticky porridge.
Add the rest of the cornmeal in a steady rain, little by little, pressing firmly with a wooden spoon against the side of the pot: the dough should get firmer and firmer and pull away from the pot.
Keep working the dough vigorously for 8 to 10 minutes over very low heat until it forms a smooth, dense, elastic ball that no longer sticks.
Wet a bowl, transfer the ubugali into it, and smooth the surface with a wet spoon to shape it into a dome before turning it out onto a plate.