Kenyan Ugali with Roasted Vegetables (Dairy-Free)

Ingredients

• 2 cups Cornmeal
• 6 cups Water
• 1 medium Butternut squash
• 2 medium Bell peppers
• 1 medium Red onion
• 3 tbsp Olive oil
• 1 tsp Cumin
• 1/2 tsp Coriander
• 1/4 tsp Turmeric
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Peel and cube the butternut squash. Cut the bell peppers and red onion into chunks.
3. 3In a bowl, toss the vegetables with olive oil, cumin, coriander, turmeric, salt, and pepper.
4. 4Spread the vegetables on a baking sheet and roast for 30-35 minutes, or until tender and slightly browned.
5. 5While the vegetables are roasting, prepare the ugali. Bring water to a boil in a large pot.
6. 6Gradually whisk in the cornmeal, stirring constantly to avoid lumps.
7. 7Reduce heat to low and cook for 15-20 minutes, stirring frequently, until the ugali is thick and smooth.
8. 8Serve the ugali with the roasted vegetables.

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