Here we are in the second day of month long Buffet on Table – Blogging Marathon. For today’s combo dishes, I selected a simple meal from Tanzania. Ugali also called as Simbe, Sembe or Posho is a dish made to porridge or dough like consistency to go with stews. In Tanzania, this dish also has an informal street name Nguna. Made with corn meal, this is usually inexpensive and so easy accessible to the poor. They combine it with meat or vegetable stew. A small portion of ugali is made into a ball and soaked in the stew for eating. Some times, they make a hole in the centre to scoop up the meat in the stew. The best part of doing this type of posts is we come to know about so many traditions around the world.
I made a vegetable stew with eggplant and potatoes which was so much like our eggplant gravy. Even ugali reminded me of plain humble upma we make. It was a new and interesting combination which I liked. When I served it to hubby, he told me that it is like onion less upma. But he added some curd and the stew and told that it was nice. Yes a little curd in the side tastes so nice. To make a ball out of ugali, cook the corn meal until it is slightly dry. Then once it starts cooling, shape it into small balls. It will hold its shape and cling together. You can even slice it into portions to serve. I wanted to serve it like how they serve in Tanzania. So this huge ball.
Corn Meal-1 cup
Salt- to taste
In a pan mix salt and water and bring it to boil.
Slowly add the corn meal and keep on cooking.
The corn meal once thick, splutters a lot. So be careful.
Cover and cook on low flame until almost dry.
Let it cool a bit.
Take two spoons and use them to scoop a portion of ugali.
Place it on a plate and shape it into a ball.
Shape the remaining portions immediately. Otherwise it will become hard.
Serve with a stew of your choice. I served it with brinjal and potato stew.