Ugali

Ugali

Ugali is the dense maize-meal staple of Kenya, eaten daily across the country. It is traditionally served as a firm block alongside sukuma wiki, stews, or grilled meat, and is broken off by hand to scoop up the accompanying dish.

Prep

5 min

Cook

20 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 1½ oz) maize flour, fine or medium-grind white maize meal, traditionally called 'unga' in Kenya
• •1000 ml (4¼ cups) water, divided: 750 ml boiling + 250 ml cold, or as needed
• •5 g (1 tsp) salt, optional; many Kenyan households omit it

Steps

1. 1 Bring 750 ml of water to a vigorous boil in a heavy-bottomed saucepan or sufuria (a heavy pot is essential for the stirring ahead).
2. 2 Reduce the heat to medium. Whisk about 100 g of the maize flour into the boiling water to form a thin, smooth porridge; cook for 2–3 minutes, stirring, until thickened.
3. 3 Add the salt (if using) and the remaining 250 ml cold water; stir to loosen the porridge. The cool water helps prevent lumps when the bulk of the flour is added.
4. 4 Sprinkle the remaining maize flour gradually over the surface while stirring vigorously with a wooden cooking stick (mwiko) or strong spatula. Fold the flour in from the bottom to incorporate it evenly.
5. 5 Continue cooking and stirring, pressing the dough against the sides of the pot, for 8–10 minutes. The mixture will stiffen from a thick paste into a firm, heavy dough that pulls away cleanly from the sides of the pot and holds its shape.
6. 6 Shape the ugali in the pot: hold the handle firmly and, using a wooden spoon or mwiko, press and turn the dough into a smooth, rounded mound. Some cooks then cover and let it rest on low heat for 2–3 minutes to set a slight crust on the outside.
7. 7 Turn the ugali out onto a wooden board or serving plate. Using a wet knife, score it into wedges or leave as a single block.
8. 8 Serve immediately, while still warm. To eat, pinch off a small piece with the right hand, roll it between the fingers and palm into a rough ball, make an indentation with the thumb, and use it to scoop up sukuma wiki, stew, or grilled meat.