National Dish of Tanzania Ugali na Maharage ya Nazi

Ingredients

Ugali is a staple in many African countries. It is a bland side dish that is made from cornmeal, banana, semolina, and cassava flour. The consistency of Ugali can vary from doughy to porridge-like. In Tanzania, Ugali is typically eaten with a kidney bean stew. This dish is usually prepared on December 9th, which is Tanzania’s Independence Day.

Directions on how to Prepare Ugali

1. Warm the water for three (0:03) minutes in a large pot, but do not allow it to boil.
2. Add half of the corn flour to the water and stir with a wooden spoon until thick.
3. When the mixture resembles a bubbling porridge, cover the pot and cook for four (0:04) minutes over medium heat.
4. Remove the pot from the heat and stir in the remaining flour.
5. Stir the mixture well and remove any lumps.
6. Spread the doughy mixture over the base of the pot and return it to the stove.
7. Cover the pot and allow it to cook for four (0:04) minutes.
8. Flip the mixture to the other side, then repeat the previous step.
9. Shape the Ugali into a neat ball and set it aside on a serving dish.
10. In a separate pan, heat the vegetable oil and sauté the onions in the oil.
11. Add the tomatoes to the onions.
12. When the tomatoes begin to soften, add the carrots and cook for two (0:02) minutes.
13. Add the canned beans, then season with salt and pepper.
14. Stir in the coconut milk.
15. Reduce the heat and simmer for three (0:03) minutes, stirring occasionally.
16. Turn off the heat.
17. Serve the bean stew with the Ugali.

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