Prep 5 min - cook 25 min - serves 4
Kenyan-Style Stiff Daliya Ugali
A stiff, sliceable porridge in the ugali tradition, using finely ground daliya where maize flour would normally go.
Before you cook
Ugali is meant to be stiff enough to hold its shape when turned out and sliced, not spoonable like a soft porridge. Cooking it long enough is what gets you there.
Add the grain gradually while beating hard, never all at once, or it clumps into hard lumps that will not smooth out no matter how long you cook it.
Method
Bring two-thirds of the water to a rolling boil in a heavy pot.
Add the salt to the boiling water before any grain goes in.
Mix the remaining water with the daliya to a smooth, thin paste.
Pour the paste into the boiling water while stirring vigorously.
Switch to a wooden spoon once it thickens past whisking easily.
Cook, stirring and beating hard, for fifteen to twenty minutes.
The mixture should stiffen considerably and pull away from the pot sides.
Beat firmly against the pan sides to work out any remaining lumps.
Turn out onto a plate while still hot, shaping it into a rounded mound.
Let it firm for a couple of minutes, then slice to serve alongside a stew.
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