Ugali / How to cook Ugali
Ugali | How to Make Ugali
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Ugali is a staple food in Kenyan and it's mostly made using maize meal although there are other versions that are made using cassava and millet flours. Ugali is normally accompanied with leafy vegetables and a protein.

Course: Main Course
Cuisine: Kenyan
Serves: 4 people
Author: Kalyonge Agnes
  • 2.5 cups Maize flour - Size of cup used is the 250 Ml capacity
  • 1 Ltr Water
  1. Let the water come up to a complete boil then start adding the flour in small portions. 

  2. Using a wooden mwiko, or ladle, stir the mixture vigorously to break up all the flour balls.

  3. Keep adding flour in small portions until the ugali comes together to a consistency that is suitable for you.

  4. After about five to seven minutes of stirring the ugali, reduce the heat to low, cover and leave to bake for ten minutes for it to cook completely.

  5. Before serving the ugali on the platter, mold it again for about a minute and shape it while still in the sufuria if required.

  1. Ugali is normally accompanied with a protein of your choice and vegetables. Mostly sukuma wiki (kale / collard greens) but other vegetables like the traditional ones or cabbages are eaten with ugali as well.

Recipe Notes
  1. The ingredient measurements that I've given will yield ugali that is of medium consistency but leaning more towards the softer side. If you need it softer, reduce on the amount of maize flour and vise versa.
  2. In Kenya, ugali is traditionally cooked without salt but if you would prefer, you can add a bit to yours.