7. Ugali


Ugali is one of the most beloved and widely eaten staples in Kenya. It’s made with maize flour and water and served with vegetables, meat, fish, or stew. Ugali is filling, easy to prepare, and brings people together at the table. It’s more than just food — it’s a cultural symbol of home-cooked Kenyan meals.

ingredients

  • 2 cups maize flour (also called cornmeal or unga ya ugali)
  • 4 cups of water

Method

  1. In a sufuria, bring the water to a boil over medium heat.
  2. Once the water is boiling, slowly pour in the maize flour while stirring continuously with a wooden spoon or mwiko.
  3. Continue stirring and pressing the mixture to break up any lumps.
  4. As it thickens, reduce the heat and keep stirring until the ugali pulls away from the sides of the pot and forms a firm mass.
  5. Cover and let it steam on low heat for about 2 minutes.
  6. Stir one last time, then turn off the heat.
  7. Scoop and shape the ugali using the spoon or turn it out onto a plate.

Serve hot with sukuma wiki, beef stew, fish, eggs, or any favorite side. Simple, hearty, and satisfying — ugali is an authentic taste of Kenya.

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