We also use Maize meal in Zimbabwe but the cooking is so different. We prepare a thick porridge first then let it to bubble for about five minutes to cook the maize meal before adding more flour then we gradually add flour to your liking and make it into a smooth paste. Ours comes out smooth and shiny not hard.
Nice and informative video! Is there a difference between this and classic polenta? We make this in Romania and it's considered traditional. The only major difference I see is that our corn flour is yellow instead of white. We usually serve it with Romanian cheese melted and mixed inside and also butter. But it can also be served simple, if it accompanies other dishes.
Actually after cooking return pot to fire, on a very low heat, cover and let the crust cook as you are eating the main ugali with food. After eating you will have well toasted Ugali crisps that you can enjoy as snack while hot and an almost clean pan 😂. We have to save Ugali to the last bit!
Sadly the aluminum pot leaches some metal into the food. If possible please replace it with stainless steel! Cheap Asian pots may even contain toxic metals such as lead!
We also use Maize meal in Zimbabwe but the cooking is so different. We prepare a thick porridge first then let it to bubble for about five minutes to cook the maize meal before adding more flour then we gradually add flour to your liking and make it into a smooth paste. Ours comes out smooth and shiny not hard.
@@tiyabanda7555 if you cook like this in Zimbabwe it won’t go well plus it needs to look presentable but it’s good to see how different people cook same things.
We also use Maize meal in Zimbabwe but the cooking is so different. We prepare a thick porridge first then let it to bubble for about five minutes to cook the maize meal before adding more flour then we gradually add flour to your liking and make it into a smooth paste. Ours comes out smooth and shiny not hard.
I'm of Jamaican background, so this reminds me of 'turn cornmeal', only thing is we generally add seasonings to it.
woow 😀😀 seems we are connected food-wise 😀 i'll search and see learn how to make the Turn Cornmeal too.. thanks 🙏🏿😀👍
Nice and informative video! Is there a difference between this and classic polenta? We make this in Romania and it's considered traditional. The only major difference I see is that our corn flour is yellow instead of white. We usually serve it with Romanian cheese melted and mixed inside and also butter. But it can also be served simple, if it accompanies other dishes.
Yes wali,or ugali bantu east Africa Kikuyu original, food products ugali for word UNGA -flour, wali in other name, like my comments thumbs up.
Wow delicious! This reminds me of cornbread.😋😘
Really? 😋
@@InfoodsSpecials Yes😁
Ugali is probably the origin of American corn bread
Yes that with some eggs is delicious. 🤤😋
Apo sasa 🤤
Ugali is what for "Mamaliga"is for Romanian !😊
Great ❤
Thanks dear 😊
asante sana. 现在我就试试看。
shukran 🙏🏿👍🏿
Good food
yes, thank you 😃😃
If u add oil may it Not stick,
no no no dear... we don't use cooking oil on this dear 🙏🏿
Actually after cooking return pot to fire, on a very low heat, cover and let the crust cook as you are eating the main ugali with food. After eating you will have well toasted Ugali crisps that you can enjoy as snack while hot and an almost clean pan 😂. We have to save Ugali to the last bit!
iam try this iam planning to visit Kenya this year i want to learn and cook this for my Kenain girlfriend
woooww 😃😃 she's really lucky to have you Hank 👍🏿👍🏿👏🏿👏🏿 much love and welcome to Kenya 🙏🏿
@@InfoodsSpecials thank you
How many people does this serve?
3 to 4 adults 👍🏿
🙏❤❤❤
❤❤❤❤❤
Na huwa unajua aje imeiva😂😂😂i dont know😭
Apparently ni harufu 😂
Sadly the aluminum pot leaches some metal into the food. If possible please replace it with stainless steel! Cheap Asian pots may even contain toxic metals such as lead!
Hello my friend am new to your channel could you send me your respice and I thank you so much
sure I will dear 👍
It seems like grits when it turn hard
yes.. that's hardened grits.
@InfoodsSpecials how come you guys not put salt in it?
nooo.. we can say that's a cultural thing.. we don't put salt on it. 👍
@InfoodsSpecials ok, that's fine. I tried it, and I enjoyed it. Thank you for sharing, but next time, I will add a little salt for my taste buds 🤣
The flavos from the other foods on the plate will give it flavor @@shenekavictorious1836
Ugali is to East Africans as rice is to Asians
😂😂😂 it's the staple food in the region 👌🏿
Don't you add salt to it ?
noooo... no salt dear 🙏🏿
Without salt does it taste good ?!!😊
my feverate food ❤
@@LolLol-ow5tp
thxs for your clearification !
I add salt and a little coconut milk like we do in the Caribbean.
We also use Maize meal in Zimbabwe but the cooking is so different. We prepare a thick porridge first then let it to bubble for about five minutes to cook the maize meal before adding more flour then we gradually add flour to your liking and make it into a smooth paste. Ours comes out smooth and shiny not hard.
Thus how we cook in Malawi
@@tiyabanda7555 if you cook like this in Zimbabwe it won’t go well plus it needs to look presentable but it’s good to see how different people cook same things.