Sorghum Porridge (Ugali) Recipe
East African · Main course · 20 min total
A hearty, gluten-free porridge made from sorghum flour, commonly enjoyed in East Africa as a filling breakfast or side dish. This recipe yields a smooth, thick consistency similar to polenta.
5
min prep
min prep
15
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 cups sorghum flour
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons butter or oil (optional)
Instructions
- In a large pot, bring 4 cups of water and salt to a boil.
- Gradually whisk in the sorghum flour, stirring constantly to prevent lumps.
- Reduce heat to low and continue stirring with a wooden spoon for 10-15 minutes until the porridge thickens and pulls away from the sides of the pot.
- If using, stir in butter or oil for a richer texture.
- Remove from heat and let rest for 2 minutes before serving.
Tips
- Serve hot with stews, vegetables, or as a breakfast porridge with milk and sugar.
- Leftover ugali can be sliced and pan-fried until crispy.
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