Ugali (pronounced oo-ga-ly) is the staple starch component of many meals in Kenya. In fact, it is a staple food in many different African regions, although it may be known by a different name depending on the location. Ugali is generally made from maize flour and water, which is cooked into a dough-like consistency and then used to dip into other dishes during a meal, such as green vegetables or stew. This is an enjoyable food that will also fill you up for hours at a time.
Ugali is extremely easy to make and quite delicious. It is a recipe that has been passed down from generation to generation for a really long time. There’s no stress whatsoever involved…just a little heat.
Here’s what you need;
- Six cups of water in the cooking pot
- Four cups of finely ground white maize meal/cornmeal
This is how to make Kenyan Ugali;
- Boil the water in a heavy cooking pot. Stir in the cornmeal slowly.
- Reduce heat to medium-low and continue stirring regularly, smashing any lumps that may form with a cooking stick.
- As Ugali continues to cook, it gets very thick. You can continue adding flour until it is thicker than mashed potatoes.
- Leave it cooking for about 15 minutes, but make sure you keep turning it so that it does not get burned.
- Using the cooking stick, mash it into a dome shape. Tip out your Ugali onto a serving bowl.
- Serve hot with vegetables.
To make the Vegetable (Pumpkin Leaves) Sauce to go with Ugali, you need;
- Fluted pumpkin leaves
- Groundnuts powder
To cook, you need to;
- Boil a bit of water in a pot
- Add pumpkin leaves and wait for 5 minutes
- Add tomatoes, onion, groundnuts powder and salt
- Cover the pot and wait for another 5 minutes
- Serve with Ugali.
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