Ugali

What is Ugali?

Ugali is like a porridge but much more dense made from white maize meal or maize flour. It is the staple diet of the indigenous people of East Africa. Also known as Nsima it is generally enjoyed with a vegetable and/or meat stew. People at the coast and around Lake Victoria enjoy it with fish. Ugali is also served with nyama choma which is grilled meat and kachumbari, a tomato onion salad. One of the most easiest dish to prepare, it is not only rich in fiber but also is a good source of carbohydrates, minerals and Vitamin B. And it is gluten free and vegan friendly.

This post was first published on 25/10/2012 , renewed on 02/06/2021

Ugali Eating Etiquette

Generally the cooked ugali is placed on a platter in the middle and everyone takes a bit from it and enjoys it. Ugali is best enjoyed with your hand rather than a spoon or fork. A small lump of the mixture is rolled into a ball using one hand. A depression is made in the middle with the thumb and it is used to scoop the stew.

Nowadays in restaurants people rather use spoon and fork. However, on the roadside kibandas (small eateries), ugali is eaten with the fingers.

History

Not much is known about the food culture on the Eastern part of Africa. I say eastern and not only Kenya as back then East Africa was one huge land and not divided as it is today. Millet and sorghum ugali was prepared before the Portuguese introduced maize or corn. During the British Rule, the white landowners began to cultivate maize in abundance. The workers were sometimes paid in form of maize kernels.

Most people enjoy ugali made from maize meal but nowadays the more health conscious ones have gone back to using millet and sorghum.

Over time mills were set up to grind the maize or corn and ready made maize meal or corn meal flour was available to all. In the villages, ready made flours are available but the more traditional families still prefer to grind it at home using stones.

Ugali like preparation is common in many other African countries. It sometimes varies in consistency, may contain a mixture of flours and usually known by different names.

Important Facts

• I remember when growing up there was a severe drought in Kenya and US decided to send ship load of maize meal but the yellow variety. No one was interested in using the yellow maize meal or cornflour as then ugali does not taste the same. So it paramount that the flour is made from white maize or corn. Also it should not be fine but should have the texture of coarse semolina.
• Maize meal, corn meal or maize flour is NOT the same as cornflour or cornstarch.
• While salt is not added when preparing Ugali, you can enjoy it with some salted butter.
• The consistency of ugali is that which can be molded. When it is served on a platter it maintains its shape. However, for toddlers and the elderly, ugali is made in milk and cooked to a softer consistency.
• Maize meal or corn flour is also used to prepare a drinkable porridge which is called Uji.
• Left over ugali is enjoyed with stew. However, modern families like to cut leftover ugali into chips or French fries style and deep fry them. It is enjoyed as a snack with some ketchup.

Ingredients Required To Prepare Ugali:

Maize meal or corn meal – white variety

Water – normal tap water