Q&A for How to Cook Ugali

It should be served warm. As it cools down, it hardens and becomes a lot more difficult to eat and enjoy.

You're not putting it in an oven, but the water should be at a full boil before you start adding the flour.

It does not have an English name, it is a tradition African dish. You can just call it ugali.

Just make sure it is well covered, and you can store it in a cupboard or in the fridge. You will have to reheat it when you are ready to eat it.

Use cold water first, then add the boiling water, one cup at a time. Stir continuously to avoid lumps.

No, the mixture needs to simmer properly for a while. Milk will boil out of the pan and doesn't bond with the flour.

You can try substituting a little of the water with milk, but if it is richness you are looking for, add some margarine or butter to the boiling water.