Traditional East African Ugali

Ingredients

• 4 cup water (plus extra for a splash if needed)
• 2 cup ugali flour (white maize meal; quantity varies based on desired consistency)

Steps

1. 1

   Bring a sufuriya (pot) of water to a boil.

2. 2

   In a small bakuli (bowl), mix a little bit of the ugali flour with cold water to create a thin, smooth paste.

3. 3

   Pour the flour paste into the boiling water and give it a good stir to ensure there are no lumps.

4. 4

   Let the mixture boil for about 5 to 10 minutes at a medium heat, stirring continuously to maintain a smooth base.

5. 5

   Begin gradually adding more dry flour into the pot while mixing vigorously (songaing).

6. 6

   Continue adding flour until you reach your preferred consistency. The author prefers a softer ugali, so add flour slowly.

7. 7

   If the mixture becomes too stiff or dry, add a small splash of water to keep it at the desired texture.

8. 8

   Spend at least 10 to 15 minutes songaing (mashing and turning the dough against the sides of the pot with a wooden spoon) to ensure it is thoroughly cooked and perfectly smooth.

9. 9

   Once the ugali is firm and holds its shape, remove it from the heat and serve warm.

Notes

The author emphasizes that traditional ugali does not require salt, butter, or margarine. The key to the recipe is the 'songaing' technique—the vigorous stirring and mashing of the flour into the water. Serve with your favorite curry, vegetables (like cabbage or kisamvu/cassava leaves), or beef liver.

Nutrition per serving

• main dish
• side dish
• vegan
• vegetarian
• gluten-free
• traditional
• tanzanian
• kenyan