Ugali
A stiff, smooth porridge of white maize flour cooked in water until it holds its shape. It is the staple served with stews, greens and grilled meat across East Africa.
Ugali & Sukuma Wiki: Paresh Jai from Nairobi, Kenya, CC BY 2.0 (Wikimedia Commons)
Where it comes from
Ugali is eaten across Kenya, Tanzania, Zambia and neighboring countries, with local names such as sima and nsima. People shape a small ball, press a dent with their thumb and use it to scoop up stew.
Explore the cuisine of Kenya, Tanzania, Zambia.
Recipe
Make Ugali at home
Ingredients
- 2 cups white maize flour (cornmeal)
- 4 cups water
- 1/2 tsp salt
- 1 tbsp butter (optional)
How it's made
- Bring 3 cups of water to a boil in a heavy pot with the salt.
- Whisk 1/2 cup of flour with 1 cup cold water and add to the pot to make a thin porridge; simmer 5 minutes.
- Lower the heat and add flour gradually, stirring hard with a wooden spoon.
- Keep stirring, pressing out lumps against the side of the pot.
- Cook 5-8 minutes until the dough pulls away from the sides.
- Turn out onto a plate, shape into a mound and serve hot with sukuma wiki or stew.
Variations
- Millet or sorghum ugali: darker, more rustic.
- Mixed flour ugali: maize with cassava.
Cook’s tip: Keep the heat low and keep stirring; a thick pot of ugali can scorch quickly.
Related dishes
Sukuma wikiMain dishes · Kenya
Nyama chomaMain dishes · Kenya
FufuMain dishes · Ghana
Pounded yamMain dishes · Nigeria
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Ugali & Sukuma Wiki: Paresh Jai from Nairobi, Kenya, CC BY 2.0 (Wikimedia Commons)