How To Cook Ugali

Ugali is an accompaniment meal commonly found in the Western Province in Kenya. It is prepared from mainly maize flour, but sorghum or millet can also be used. Ugali prepared from maize flour is whitish in color, and brown when either sorghum or millet is used. It is a meal very rich in carbohydrates and starch, among other nutrients.

I am going to take you through a step-by-step process of preparing it.

Ingredients:

• 1 kg sifted maize flour
• 1 liter of clean water
• A cooking stick
• Cooking pan for boiling the water and cooking ugali (in Swahili, a cooking pan is called Sufuria)

Directions:

1. Put the water into the sufuria and heat till it boils.
2. Add maize flour and stir to ensure that it is heated uniformly.
3. Continue adding flour until it hardens up like a baked cake. As you do this, make sure that it is exposed to enough heat. Also ensure that you do not make it too hard or too soft. You can control this by the amount of flour that you add into the boiling water. The whole process of coking could take between 7-10 minutes.
4. Serve with vegetable, fish or meat.

This recipe can serve three or four people.