When you travel around the world, you get to learn about the different traditions and cultures of these places. Likewise you learn what the people there like.
Just like the Nigerians love their fufu and the Germans love their bread, Kenyans too love their ugali which is practically their staple food. Manufactured from grinded maize to become flour which is quite simple and fast to cook.
With 47 different ethnicities in the country, people have different dishes they eat their ugali with. A plate of fish, beef or pork with vegetables like kales on the side.
It being simple you need to have mastered the art of patience cooking ugali for the first time. It should neither be too soft too hard nor too liquid.

What do you need:
· A deep cooking pan (sufuria)
· A flat faced wooden stick (mwiko)
· 2 cups water
· 1 cup flour

How to cook:
· Pour water into the sufuria and let it boil over a medium fire (no salt is added).
· Add the flour into the boiling water slowly as you stir into a thick consistency.
· Continue stirring and mixing with your wooden stick until it feels like you are folding the flour into 
   itself and there are no lumps nor water anymore.
· When it is cooked, it should be firm but soft to cut through.

This is the one dish you do not need cutlery to enjoy. The traditional way to eat ugali is by pinching a small piece of it, rolling it into a ball with your hand and then using your fingers to dip the ball into the stew and enjoy.

Enjoy your meal!

More recipe:


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