Spiced Ugali Cornmeal Porridge with Tomato and Onion Relish

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A traditional Tanzanian staple, Ugali made from cornmeal served with a vibrant tomato and onion relish spiced with ginger and chili for a comforting meal. This African-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs cornmeal (maize flour), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 African cuisine 210 cal/serving

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Ingredients

1 cup cornmeal (maize flour)
3 cups water
1 tsp salt
2 medium, diced tomatoes
1 small, finely chopped red onion
1 tsp, minced fresh ginger
1 small, finely chopped (optional) red chili
2 tbsp vegetable oil
1/2 tsp for relish salt
1/4 tsp black pepper

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Instructions

Step 1: In a medium saucepan, bring 3 cups water and 1 tsp salt to a boil over high heat.
Step 2: Gradually whisk in 1 cup cornmeal to avoid lumps, reduce heat to low, and cook, stirring constantly with a wooden spoon, for 10-12 minutes until thick and smooth with no raw flour taste.
Step 3: Remove Ugali from heat and cover to keep warm.
Step 4: Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 small finely chopped red onion, 1 tsp minced fresh ginger, and 1 small finely chopped red chili (optional). Sauté for 3-4 minutes until the onion softens and spices become fragrant.
Step 5: Add 2 medium diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper; cook for another 5-6 minutes until the tomatoes break down into a chunky relish.
Step 6: Serve hot Ugali by scooping portions onto plates and topping or serving alongside the tomato and onion relish.