Ugali is undoubtedly the national food of Kenya. It resembles Italian polenta and it is an ubiquitous side dish on every Kenyan menu. Beef stew, roast meat, fried fish, vegetarian stews – all these dishes are usually enjoyed with a good portion of ugali.
While on an official visit to Kenya as the President of the U.S, Barack Obama talked fondly of how he used to eat ugali with his sister. Coming to Kenya and not eating ugali would be like visiting Paris and not trying out its famous croissants.
Ugali can be easily made pretty much anywhere as its recipe is as simple as it gets. Enjoy this classic ugali recipe!
Ugali (East African Cornmeal)
Chef’s Pencil Staff
Ugali is made by constantly mixing maize flour or cornmeal with hot water over heat until it reaches a dough-like consistency. While maize flour is the most often used, you can also use millet flour, cassava flour, or sorghum.
Aderin is a Nigerian foodie who is extremely passionate about the African culture and food. Aderin is currently living in Europe where she studies Public Alimentation.
