Ugali is a popular staple food in many African countries, including Kenya. It is a simple and filling dish made with cornmeal and water. Ugali is often served alongside stews, vegetables, and meats and is a great way to add substance and texture to a meal. One popular variation of Ugali is Coconut Milk Ugali, which incorporates coconut milk for a creamier and more indulgent version of the dish.

Here’s a recipe for Coconut Milk Ugali:

Ingredients:

• 2 cups white cornmeal
• 2 cups coconut milk
• 2 cups water
• 1 teaspoon salt
• 1 tablespoon sugar (optional)

Instructions:

1. Bring the water and coconut milk to a boil over medium-high heat in a large pot.
2. Add the salt and sugar (if using) to the pot and stir to dissolve.
3. Gradually add the cornmeal to the pot, stirring constantly to prevent lumps from forming.
4. Reduce the heat to low and continue stirring until the mixture is thick and fully cooked, about 10-15 minutes.
5. Remove the pot from the flame and wait for it cool for a few minutes.
6. Wet your hands with cold water to shape the Ugali into a ball or mound.
7. Serve the Coconut Milk Ugali hot with your favorite stew or side dish.

Coconut Milk Ugali is a delicious and creamy variation of the traditional Ugali dish popular in Kenya and beyond. It’s a fantastic way to add many flavors to your meals, and it’s perfect for those who enjoy coconut and creamy textures. Regardless of whether you’re consuming it as a main course or a side dish, Coconut Milk Ugali will satisfy your hunger and taste buds.