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4 Serves
20 Mins
10 g
70 g
2 g
Bring the water to a rolling boil in a medium saucepan over medium-high heat.
Ingredients, vitamins, and health benefits
Boiling Water
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Vitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
242 µg / 400 µgCalcium
128 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
772 mg / 4,700 mgSodium
840 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Reduce the heat to low and gradually whisk in the cornmeal, ensuring no lumps form.
Continue cooking on low heat, stirring constantly with a sturdy wooden spoon, until the mixture thickens, pulls away from the sides of the saucepan, and develops a toasted corn aroma.
Transfer the cooked ugali to a serving plate and shape it into a firm disk or round using a spatula.
Cornmeal
Vitamin A
615 µg / 900 µgVitamin C
37 mg / 90 mgVitamin E
0 mg / 15 mgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
242 µg / 400 µgCalcium
128 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
772 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0
g0
g0
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgAlcohol
0 g