what the Italians call polenta. The moderator of the panel, Creigh Kelly, talked about how delicious it is. I was intriduged. Could it make
me run like a Kenyan? Does it really taste good? I had to know. In a handy coincidence, Outside Magazine had recently done an article about the foods that different high-level athletes eat. Ugali was mentioned by Kenyan runner Dennis Kimetto and the recipe was provided. How do you make it? Bring four cups of water and two teaspoons of salt to a rolling boil. Stir in two cups of white cornmeal, a little bit at a time. Reduce heat to medium low and stir reguarly until the mixture forms
a thick mush. The recipe said it takes about 10 minutes, but mine was thick and difficult to stir after ust a few. Let it cool. Roll into balls with wet hands, or use a small ice cream scooper like I did. I served mine on top of kale, onion and kidney beans sauteed in a bit of olive oil. The ugali acts like a carb and gives you energy for the next great day’s run, and the beans burn slowly and promote fat oxidation.
Sadly, I did not start running world-record times by eating ugali. However, it was pretty tasty and I did have some great runs each time I ate it (coincidence?) Give it