Ugali is made of maize or millet flour and is considered the most common staple starch featured in local cuisines of the African Great Lakes region and Southern Africa. It is typically served with Sukuma wiki, a swahili name used for collard greens or kale meaning “push the week.” To make Ugali, check out the instructions below:
- Boil water in saucepan (optional- add oil or butter)
- Add maize flour slowly while stirring with a wooden cooking utensil till the consistency thickens. Reduce heat to medium and continue cooking smashing any lumps until the mush pulls away from the pot and becomes very thick
- To soften your Ugali, a more hot water
- Plate Ugali and serve it with Sukama Wiki, or your choice of Kenyan vegetables/ stew.
- 4 cups of water
- 2 cups of white cornmeal/ maize flour
- 1 teaspoon of oil/ butter (optional)
Check out this video of Academy Award winning actress Lupita Nyong’o making Ugali in her hometown of Kisumu Kenya.