Ugali

Name: Ugali
Total time: 15 min
Ingredients: 10 g/¼ oz root ginger; 600 ml/20 fl oz/2½ cups boiling water; 200 g/1 oz/1⅓ cups fine polenta/cornmeal; 2 teaspoons rapeseed/canola or sunflower oil (to grease the rolling pin); 2 teaspoons rapeseed/canola or sunflower oil (to grease the rolling pin); ½ teaspoon sea salt; 200 g/1 oz/1⅓ cups fine polenta/cornmeal; ½–1 teaspoon dried chilli/hot pepper flakes; ½–1 teaspoon dried chilli/hot pepper flakes; 2 teaspoons rapeseed/canola or sunflower oil (to grease the rolling pin)

Preparation info

Serves:
4

Difficulty
Easy
Ready in
15 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Ingredients

10 g/¼ oz root ginger
600 ml/20

Vegan
Gluten-free

Method

Finely grate the ginger.
Add the measured boiling water from the kettle to a saucepan on a medium heat. Stir in the grated ginger, the polenta/cornmeal and salt.
Rub the oil over one end of a rolling pin and use that end to vigorously stir the polenta/cornmeal to prevent any lumps. You’re aiming for the grains to be soft but the mixture to be quite de