White Corn Dumplings
This is ugali in kenya, kalo in Uganda, and this is how we make it
Step-by-Step Instructions
Boil water: Bring 2 cups of water to a rolling boil in a heavy pot.
Add initial flour: Stir in half a cup of flour to create a thin porridge.
Add remaining flour: Gradually add the rest of the flour while stirring vigorously with a wooden spoon (mwiko).
Press and mix: Mash the lumps against the side of the pot until smooth.
Form a dough: Keep adding flour until the mixture pulls away from the sides and forms a thick, solid ball.
Steam: Cover the pot, turn the heat to low, and let it steam for 5–7 minutes.
Shape and serve: Turn the ugali upside down onto a plate, pat it into a neat mound, and serve hot.
Nutrition Facts
Per serving
Reviews (2)
I would love it on a bad day, like right now when the month is around the corner
In Uganda, we call it Posho. Kalo is made with millet flour. I wasn't aware they let it steam a bit at the end. I'll definitely try that next time I cook this.