Ugali with Bean Soup from Tanzania #4Lent4Life
Recipe type: Soup, Main
Cuisine: Tanzanian
Serves: 6
For the Ugali
  • 4 cups water
  • 2½ cups cornmeal
For the Bean Soup
  • 1 small onion, finely chopped
  • 1 green pepper, finely chopped
  • 4 tablespoons FAIR TRADE olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tomato, chopped
  • Two 16-ounce cans kidney beans
  • 3 cups unsweetened coconut milk
For the Ugali
  1. Boil water, then stir in cornmeal.
  2. Simmer until mixture is thick and water is absorbed. Stir often to prevent burning.
  3. Shape the mixture into round balls, one for each person.
For the Bean Soup
  1. In a large pot, sauté onion and green pepper in oil until soft.
  2. Add curry powder, salt, black pepper and tomato.
  3. Simmer for 2 minutes, add beans and stir.
  4. Add coconut milk and simmer for 10 minutes on low heat.
  5. Serve with Ugali.
Recipe by The Catholic Foodie at