Ugali (Kenyan Stiff Maize Meal)
In short: Stiff, smooth white maize meal cooked in water and shaped into a mound, the everyday staple of Kenya eaten with stews, greens and grilled meat. It takes about 25 min in total and makes 4 servings.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 270 kcal
Ugali is the staple that anchors most Kenyan meals: white maize meal stirred into boiling water until it forms a firm, smooth dough. It is shaped into a mound, torn into pieces and used to scoop up stews, greens and grilled meat, so its mild taste is deliberate. Making it well takes patience and a strong wooden spoon, because the dough must be stirred and pressed until no lumps remain.
Instructions
- Bring the water and salt to a boil in a heavy pot.
- Reduce the heat to medium. Whisk in about a third of the maize meal to make a smooth, thin porridge. Simmer for 3 to 5 minutes, stirring, until it thickens.
- Add the remaining maize meal a handful at a time, stirring each addition in with a wooden spoon, so the mixture thickens into a stiff dough.
- Lower the heat. Press and fold the dough against the side of the pot for 5 to 8 minutes, breaking up any lumps, until it is smooth and pulls away from the pot.
- Cover the pot and let the ugali steam for 2 minutes.
- Rinse a bowl with water, scoop in the ugali and turn it out onto a plate in a smooth mound. Serve hot.
Tips
- Use fine white maize meal sold as ugali flour or posho. Yellow cornmeal or polenta works, but the texture is grainier and the flavor sweeter.
- Keep the heat low and use a sturdy wooden spoon. For softer ugali, stir in 60 ml (1/4 cup) more water at the end.
Questions and answers
What is the difference between ugali and polenta?
Ugali is cooked from white maize meal to a firm, neutral dough that you eat with your hands. Polenta is made from yellow cornmeal and is usually softer and seasoned.
How do you eat ugali?
Pinch off a piece with your right hand, roll it into a ball, press a dent in it with your thumb and use it to scoop up stew or greens.
Can I store leftover ugali?
Refrigerate it for up to 3 days. Slice and fry it in a little oil, or microwave it with a splash of water.
How long does it take to make Ugali (Kenyan Stiff Maize Meal)?
About 25 min in total: 5 min of preparation and 20 min of cooking.
How many calories are in Ugali (Kenyan Stiff Maize Meal)?
About 270 kcal per serving, with 6 g of protein, 56 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 56 g |
| Fat | 2 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
