Ugali

Ugali Recipe

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Usually made from maize flour and water, ugali can vary in consistency from porridge-like to a more stiff dough-like substance, which is what we experienced while in Garissa, Kenya.

This dish is relatively inexpensive to make, and is commonly eaten by the poor who usually combine it with a vegetable stew, such as Sukuma Wiki , or meat stews to make a filling meal.

The maize that the flour is made from is very hardy, growing in both the dry seasons and harsh conditions of Sub Sarharan Africa. The flour itself keeps well, the dish is easy to make, and so it's an important Kenya food recipe to share with yo

Kenyan recipe photo of Ugali on a plate with cooked cabbage.

The Recipe

The usual ratio of mix is one part water to two parts of white cornmeal. Try the following to make between 4 and 6 servings.

4 cups water
2 teaspoons salt
2 cups finely ground white cornmeal

Method:
Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall though the fingers of your hand.

Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. Remove from heat and allow to cool somewhat.

Place the mixture into a large serving bowl. Wet your hands with water, form into a ball and serve.

Optional Variations

White cornmeal is the most commonly used grain for ugali, but you can substitute sorghum, millet or coarse cassava flour or even hominy grits.
More or less water can be added to achieve the consistency you prefer.
Stir in a little butter if you like which gives this dish a nice rich flavor.

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