Ugali, also known as posho, nsima, papa, pap, bogobe, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn flour and also other types of flour.
Ugali is the most common staple food in Kenya. It is a polenta-like dish, made from maize, millet or sorghum flour, added to boiling water and cooked until it becomes a dense block. It is usually eaten with meat stew, Nyama Choma (Roasted beef or mutton) or most commonly with Sukuma Wiki (cooked kale). It is a well-known energy-giving and body-building food.
Ingredients (Serves 2 people or more)
- 1.5 cup maize (corn) flour
- 2 cups water
Preparation Methods
Boil water until it bubbles. The water should be very hot. This ensures the Ugali will cook perfectly
Add a cup of maize flour into the water. Let it cook a few seconds until water starts to cover the flour
Use a wooden spoon to quickly start mixing the flour and water
Add a handful of flour and continue to mix the water and flour it will start to come together
Reduce heat to medium and keep turning the Ugali as it continues to stick together
Gather the Ugali and press it onto the side of the Cooking pot
Place the wooden spoon under the Ugali and form into a ball in the middle of the cooking pot
Repeat pressing the Ugali on the side of the cooking pot and turning it to the middle
Once the Ugali has become firm, turn it once more and smoothen it into a round. You will know your Ugali is ready once you start to smell the aroma clearly
Place the cooked Ugali over onto a plate
Dip the wooden spoon into water and use it to smooth the Ugali into a ball on the plate
Serve the Ugali whole or sliced. Enjoy with your favorite stew, meat, veggies, fish and more.
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