Cornmeal Balls

Dorinda Hafner includes a recipe for this Tanzanian staple in her cookbook, ��A Taste of Africa.�� This ��stiff, steamed porridge�� needs ��a lot of wrist power and firm stirring,�� Hafner warns. The consistency can vary by adding more or less cornmeal and water. Shape the ugali into balls using an ice cream scoop and serve them hot with meat stews or vegetables. Or, allow the ugali to cool and fry it for a different texture, Hafner suggests.

4 cups water or milk and water combined

1/2 stick ( 1/4 cup) butter

1 teaspoon salt

3 cups cornmeal

Heat 3 cups of the water to a boil in a large, heavy saucepan over medium-high heat; add butter and salt. Meanwhile, place 2 cups of the cornmeal in a large bowl; stir in the remaining 1 cup of water, stirring to form a smooth, thick paste.

Stir the paste into the boiling water, stirring quickly and firmly for 1 minute. Heat the mixture to a boil; stir in the remaining cornmeal, stirring constantly, until the mixture thickens into a stiff dough and pulls away from the pan, about 5 minutes.

Yield: 50 (2-inch) balls

Nutrition information per ball: 38 calories, 25 percent of calories from fat, 1 gram fat, 0.6 gram saturated fat, 2 mg cholesterol, 6 grams carbohydrates, 1 gram protein, 53 mg sodium, 0.6 gram fiber