UGALI RECIPE

Ugali, is the staple food in Kenya. Even though it is mainly prepared from finely ground maize, it can also be enriched with finely ground sorghum or cassava. Ugali made from pure millet is also common and very nutritious. We will work with pure maize-meal in this recipe, as it is the most common. It is also the easiest form of ugali, to prepare.




WHAT YOU NEED

• 4 cups of water
• 2 cups of maize-meal (finely ground)
• Sufuria(heavy bottomed saucepan)
• Mwiko(wooden stirring spoon). This should be the one that has the shape for stirring only. I am yet to come across ugali that has been cooked without a mwiko.

HOW TO PREPARE UGALI

1. Bring the water and salt to a boil in a sufuria.
2. Stir in the maize-meal gradually until the mash is no longer sticking to the sides of the sufuria.
3. Reduce heat to medium-low and stir the mixture until you get a texture that is hard and not sticky.
4. Your ugali is ready when it has no lumps of flour and it does not stick to your mwiko or the sides of the sufuria. Stirring well is the challenge here. Sometimes the outcome will depend on how soft or hard you like your ugali.
5. Put your ugali into a serving bowl and shape into a ball, ready to be devoured.
   

Serving Tips
Serve as an accompaniment to meat or vegetable stews.