Ugali

Ugali is the most common staple food in Kenya. It is a polenta-like dish, made from maize, millet or sorghum flour, added to boiling water and cooked until it becomes a dense block. It is usually eaten with meat stew, Nyama Choma (Roasted beef or mutton) or most commonly with Sukuma Wiki (cooked kale). It is a well-known energy-giving and body-building food.

Ingredients (Serves 2 people or more)
• 1 cup maize (corn) flour
• 2 cups water

Preparation
• Boil water until it bubbles. The water should be very hot. This ensures the Ugali will cook perfectly
• Add a cup of maize flour into the water. Let it cook a few seconds until water starts to cover the flour
• Use a wooden spoon to quickly start mixing the flour and water
• Add a handful of flour and continue to mix the water and flour it will start to come together
• Reduce heat to medium and keep turning the Ugali as it continues to stick together
• Gather the Ugali and press it onto the side of the Cooking pot 9
• Place the wooden spoon under the Ugali and form into a ball in the middle of the cooking pot
• Repeat pressing the Ugali on the side of the cooking pot and turning it to the middle
• Once the Ugali has become firm, turn it once more and smoothen it into a round. You will know your Ugali is ready once you start to smell the aroma clearly
• Place the cooked Ugali over onto a plate
• Dip the wooden spoon into water and use it to smooth the Ugali into a ball on the plate
• Serve the Ugali whole or sliced. Enjoy with your favorite stew, meat, veggies, fish and more.