Authentic Ugali (Kenyan Cornmeal Dish)
Ugali is a simple Kenyan cornmeal staple that’s pure comfort food at its finest. Soft, cozy, and endlessly versatile, it’s perfect alongside stews, veggies, and any saucy dish you love.
What Is Ugali?
Ugali is a traditional Kenyan cornmeal dish made with maize flour and boiling water. The result is a thick, dough-like staple that’s eaten with your hands and always served alongside stews, veggies, or flavorful sauces. Rooted in Kenya’s Luhya community and introduced through Portuguese trade, it’s now loved across Africa as an affordable, filling, and carb-rich source of energy.
Ingredients and Substitutions
For the Base: Boil 4 cups of water, then whisk in 2 cups of maize flour (white is traditional, yellow cornmeal also works).
For Flavor: Add a pinch of salt, and for a creamier finish, stir in 1–2 tbsp of butter or margarine (optional).
Recipe Variations
- Add Greens: Stir in cooked spinach or kale at the end.
- Make It Spicy: Mix a little cumin or chili powder while cooking for a subtle kick.
- Switch the Flour: Use sorghum or millet flour for a twist on the traditional version.
Keesha’s Tips & Tricks
- Use Hot, Not Warm Water: I always bring the water to a full boil before adding the flour. It helps the dough come together smooth and lump-free.
- Add the Flour Slowly: I sprinkle it in bit by bit while stirring. It keeps the mix nice and smooth, and makes it easier to control the texture.
- Turn Down the Heat: Once it thickens up, I lower the heat so it doesn’t stick or burn. This part moves quick, so I stay close by with a wooden spoon in hand.
- Let It Steam to Finish: After mixing, I cover the pot for a few minutes. That little steam time helps it firm up and gives it that perfect soft-but-structured finish everyone expects.
What To Serve
- Sukuma Wiki: A classic Kenyan side made with collard greens, onions, and tomatoes.
- Kachumbari: This fresh tomato and onion salad adds a crisp, zesty bite.
- Stew: Whether beef, chicken, fish, or a hearty vegetable stew, Ugali soaks up every drop of that rich, savory broth.
- Spicy Peanut Sauce: Serve Ugali with a creamy, spicy peanut sauce, either drizzled on top or as a dipping side.
- Soup: Try it with warming African soups like cassava leaf or ewedu for a cozy.
How To Store
Wrap ugali in foil and keep at room temperature for 1 day, or store in the fridge for up to 3 days. For longer storage, freeze portions for up to 2 months and thaw overnight. Reheat in the microwave or a 350°F oven with a sprinkle of water.
FAQs about Ugali
More African Recipes That You’ll Love:
For more African flavors, try this East African Chapati with Beef Stew, a fresh Oregano Bean Salad from Botswana, bold Tangia Marrakechia, or classic Thieboudienne Rouge.
AFRICAN UGALI
Ingredients
- 4 cups water
- 4 cups cornmeal flour or maize meal
Instructions
- Bring the water to a boil in a heavy-bottomed saucepan.
- Stir in the cornmeal slowly, reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon until it becomes thick and smooth about 15 minutes.
- Remove from heat and allow to cool. Turn the pan on a plate and leave it covered until you serve it.
- Slice it into pieces as if you would cut a cake. Or form round pieces with your hand and serve. You can enjoy ugali with vegetables like sukuma wiki or your favorite piece of meat or fish.
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