Ugali: The Kenyan Staple Food

The history of ugali in Kenya can be traced back to the arrival of maize in the region in the 16th century. Maize was introduced to Kenya by Portuguese traders and quickly became a popular food crop. Ugali was originally eaten by the Luhya people of Western Kenya and no doubt when you talk about ugali everyone would just think of our friends from western Kenya. The Luhya would cook thick porridge from maize flour and serve it with vegetables and meat.

Over time, ugali spread to other parts of Kenya and became a popular food for people of all ethnic groups. Ugali is now the staple food for most Kenyans. Ugali is a nutritious food that is a good source of carbohydrates and fiber. It is also a relatively inexpensive food, making it a popular choice for people in Kenya.

Today am going to share with you how you can prepare this Kenyan staple food.

Recipe for Ugali for Two.

Ingredients:

• 1 cup maize (corn) flour
• 2 cups water
• 1/2 teaspoon salt (optional)

Instructions:

1. Bring the water to a boil in a  pot.
2. Slowly add the maize flour to the boiling water, stirring constantly to avoid lumps.
3. Reduce the heat to low and continue to stir until the ugali is thick and cooked through, for about 10 minutes.
4. Remove the ugali from the heat and cover it with a lid.
5. Let the ugali rest for 5 minutes before serving.

To serve, divide the ugali into two portions and mold each portion into a ball. You can serve the ugali with a variety of sauces and stews, such as nyama choma (grilled meat), chicken stew, or fish stew, and a variety of vegetables, such as kales and spinach.

Tips for Cooking Ugali.

• Use a heavy-bottomed pot to prevent the ugali from sticking to the bottom of the pot.
• Stir the ugali constantly while it is cooking to prevent lumps from forming.
• You can add margarine to enhance the taste and smoothness.
• If the ugali becomes too thick, add a little more water till you achieve your desired thickness.
• If the ugali becomes too thin, add a little more maize flour till you achieve your desired thickness.
• Let the ugali rest for 5 minutes before serving to allow it to firm up.