Simple, Hearty, and the Soul of East African Cuisine. Ugali, also known as posho, nsima, or sadza depending on the region, is a thick maize flour porridge served as a starch alongside vegetables, stews, or grilled meats. With just two ingredients, maize flour and water, ugali is a cornerstone of comfort food in Kenya and beyond. How’s your weekend coming along? I hope your weekend has started well. Today, I’m inviting you into my kitchen to explore something very close to my heart: Ugali. Learn how to make the perfect Ugali with this easy step-by-step guide. Discover tips, ingredients, and cooking techniques to create the ideal Ugali every time. Perfect for beginners and seasoned cooks alike!" If you have never tried making this staple dish, today’s the perfect day to start. Ugali is more than just a meal. It’s a symbol of comfort, family, tradition, and resilience. It is a staple food enjoyed across many households in Eastern and Southern Africa. It is especially prevalent in the African Great Lakes region. In Kenya, where I come from, Ugali is a must-have in almost every home. You’d be hard-pressed to go even two or three days without eating it, yes, it’s that essential!
Let’s start with the basics. Ugali is made by cooking maize flour (also known as cornmeal) in boiling liquid. Sometimes millet or sorghum flour is used. The liquid is usually water, but some people prefer milk for a richer flavor. The result is a thick, smooth, and firm dough-like mass. The texture should be soft but solid enough to hold its shape when scooped. In some parts of Africa, you may find cassava flour mixed in. This addition gives it a slightly different taste and texture.
What I love most about Ugali is its versatility. Though the ingredients are simple, the experience of eating it can be incredibly diverse, depending on what it’s paired with. In our home, Ugali is often on the menu at least every other day, and we’re never bored of it. Why? Because we rotate it with so many different stews, vegetables, and proteins. One day it’s Ugali with omena (small dried fish). The next day, it’s served with onion eggs or tomato-fried eggs. Another time we have it with beef stew, chicken curry, or my favorite, sukuma wiki, the Kenyan version of collard greens.
In different communities across Africa, Ugali goes by other names depending on the region or ethnic group. For example, in the Luhya community in Kenya, Ugali is known as Obhusuma. In Tanzania, it may be referred to as nsima, and in South Africa, it’s called pap. Though the names and flours may differ, the concept remains the same. Ugali is a warm, filling staple that holds families together at mealtimes.
If you're trying to learn how to make Ugali for the first time, let me be honest with you. It's not hard at all. However, it does take patience and practice to get it just right. Most people make two big mistakes. First, they add too much flour too fast. This can make it crumbly and full of lumps. Second, they do not add enough flour, which leaves it porridge-like in texture. Trust me, once you get the balance right, you’ll be making Ugali like a pro in no time.
Here’s the trick: boil your water first. Once the water is bubbling, start adding your maize flour. Add it little by little. Stir continuously with a strong wooden spoon. We call it mwiko in Kiswahili. Stir with confidence and consistency, this is not the time to be gentle. As the flour mixes into the water, it thickens. Keep stirring and continue adding small amounts of flour. Do this until the mixture starts pulling away from the sides of the pan. The mixture should then come together into a firm mass. At this point, it should be smooth, without lumps, and hold its shape. Then reduce the heat. Cover it slightly. Let it steam for a couple of minutes to ensure it finishes cooking on the inside.
One of the most beautiful parts of Ugali, especially in Kenyan culture, is the eating ritual. You don’t need utensils to enjoy it. The traditional way is to use your hands. You pinch a small portion off. Roll it into a ball in your palm. Then use your thumb to press a small dent into the center. That little pocket becomes the perfect scoop for your stew, soup, or vegetables. It’s practical and delicious, a whole experience in itself.
And guess what? Once you get good at making Ugali, you can also take it a step further. Have you ever tried Ugali fries? Yes, you heard me right. You can actually slice leftover Ugali into thick strips or chunks and pan-fry them to golden, crispy perfection. They make a delightful snack or even a fun twist to a regular meal. It’s a wonderful way to avoid food waste and enjoy Ugali in a brand-new way.
Let’s talk sides. Ugali is often served with omena. This is a traditional dish of small silver fish. They are usually dried and then sautéed in onions and tomatoes. Sometimes there is a kick of chili. Don’t knock it till you try it, it’s full of flavor and high in nutrients. Another favorite is tomato or onion eggs. It is a simple dish where eggs are scrambled in richly sautéed tomatoes and onions. The dish is seasoned with salt and pepper. And of course, no Ugali plate is complete without a helping of greens. Sukuma wiki, our beloved collard greens, are sautéed with garlic, onions, and a touch of tomato. It perfectly complements the dense richness of Ugali.
The best part about all this? It’s affordable, nourishing, and quick to prepare once you get the hang of it. In just a few minutes, you can have a full meal. It fills you up and satisfies your soul. It also connects you to a rich cultural tradition.
Whether you are from Kenya, this dish may remind you of home. You might be from another part of the world. If you're curious to try something new, this is your sign to make Ugali. Try it with your favorite stew. Use your favorite veggies too. Enjoy the process of preparing something that carries so much heritage and heart.
Before I sign off, I want to mention that I’m on social media. I would love for you to join my community of fellow food lovers. You can find me on Facebook, YouTube, Twitter, Instagram, and Pinterest. I share videos and tips there. You can also discover more recipes just like this one. Let’s keep cooking, learning, and celebrating culture together.
Now, let’s get our ingredients ready and head to the stove, it’s Ugali time. Grab your mwiko, turn up the heat, and let’s begin cooking!
Ingredients
2 Cups Maize Meal Flour
4 Cups Water
Method
Watch how to make the Ugali on my channel below
Pour water in a Sufuria (Large deep Pan) and let it simmer until it starts to boil. It should completely boil
Pour in a good quantity of the Maize Meal Flour. Wait for a few minutes as the water keeps boiling
Turn the mixture with a long wooden spoon as you incorporate the Water and Flour. Add more flour but sprinkle it and continue mixing
The mixture should start becoming heavier
Keep mixing and stirring as you sprinkle more flour. The Ugali will begin to firm up
Now the work starts. Hold the Sufuria (Deep cooking pan) with Mittens or heavy cloth to prevent burning your hands. Keep stirring the Flour with a wooden spoon like you are folding the Flour into itself
The Ugali (Cornmeal) has now become firm. It will start coming off the sides of the cooking pan. Press it against the wall of the Sufuria (Deep cooking pan) with the wooden spoon
Stick your wooden spoon under the pressed Ugali (cornmeal) and turn, remove it from the wall to the center of the pan
Repeat the pressing of the Ugali (Cornmeal) and turning it to the middle of the pan. At this point the Ugali (Cornmeal) will start smelling really good. That's how you know the Ugali (Cornmeal) is cooking well
Let the Ugali (Cornmeal) stay in the middle of the Sufuria (Deep cooking pan) and turn down the heat really low. After a few minutes press and turn it again
Form the Ugali (Cornmeal) into a round form and remove from heat. Turn the Ugali (Cornmeal) onto a plate from the Sufuria (Deep cooking pan)
Cover the plate with the cooking pan for a few minutes as you dip the wooden spoon into some water to make it wet
This is how the finished cooked Ugali (Cornmeal) will look like. Immediately from the Sufuria (Deep cooking pan) it will be shapeless
Use the wet wooden spoon to press the Ugali (Cornmeal) into a round mound. As you press, keep turning the plate so that you can shape the whole Ugali (Cornmeal)
And there you have it a perfectly cooked Ugali (Cornmeal) round in shape
Serve it whole like that with Meats, Chicken, Fish and Vegetables. When you cut through it, it should be soft bur firm
You or the people you have prepared the Ugali for can have a piece each accompanied by the stew you have prepared. Ugali cannot be eaten alone, it needs an accompaniment
-Enjoy!
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HOW TO COOK THE PERFECT UGALI
Ingredients
- 2 Cups Maize Meal Flour
- 4 Cups Water
Instructions
-Pour water in a Sufuria (Large deep Pan) and let it simmer until it starts to boil-Pour in a good quantity of the Maize Meal Flour. Wait for a few minutes as the water keeps boiling
-Turn the mixture with a long wooden spoon as you incorporate the Water and Flour
-Add more flour but sprinkle it and continue mixing
-The mixture should start becoming heavier
-Keep mixing and stirring as you sprinkle more flour. The Ugali will begin to firm up
-Hold the Sufuria (Deep cooking pan) with mittens or heavy cloth to prevent being burnt. Keep stirring the Flour with a wooden spoon like you are folding the Flour into itself
-It will start coming off the sides of the cooking pan. Press it against the wall of the Sufuria (Deep cooking pan) with the wooden spoon
-Stick your wooden spoon under the pressed Ugali (cornmeal) and turn, remove it from the wall to the center of the pan
-Repeat the pressing of the Ugali (Cornmeal) and turning it to the middle of the pan
-Let the Ugali (Cornmeal) stay in the middle of the Sufuria (Deep cooking pan) and turn down the heat really low. After a few minutes press and turn it again
-Form the Ugali (Cornmeal) into a round form and remove from heat
-Turn the Ugali (Cornmeal) onto a plate from the Sufuria (Deep cooking pan)
-Use the wet wooden spoon to press the Ugali (Cornmeal) into a round mound. As you press, keep turning the plate so that you can shape the whole Ugali (Cornmeal)
-Serve it whole like that with Meats, Chicken, Fish and Vegetables
Details
Prep time: Cook time: Total time: Yield: 4-6 ServingsIf you have been enjoying these foodie adventures, I would love to stay connected. Follow me on all my social platforms for real-time updates, behind-the-scenes glimpses, and event alerts. See behind-the-scenes looks and join conversations around all things delicious. Follow me on Instagram for beautiful food photos and quick reels. Find me on Facebook for longer stories and community chats. Join the fun on Twitter(X) where I share food thoughts and tips. Get creative with me on Pinterest where you can pin your favorite recipes for later. Subscribe to my YouTube channel for the full recipe creation. Leave a comment in the comment section and let's chat!
Ugali Recipe – FAQs & Nutrition Card
FAQs
What is ugali made from?
Ugali is made by gradually mixing maize flour (cornmeal) into boiling water and stirring until it thickens into a stiff dough-like consistency.
Is ugali the same as polenta?
Not quite. Both use cornmeal, but ugali is usually made with a more finely ground white maize flour and is much thicker and denser than the soft, creamy texture of Italian polenta.
How do I know when ugali is ready?
When it pulls away from the sides of the pot and forms a firm ball that holds together, it's ready. It should not be sticky or runny.
Do I need to add salt or oil?
Traditional ugali contains just maize flour and water. Some people add a pinch of salt for flavor, but it’s not necessary.
How is ugali traditionally served?
It’s typically eaten with sukuma wiki (collard greens), beef stew, fish, chicken, or beans. Ugali is often scooped and shaped by hand, used to scoop up the side dish.
Is ugali gluten-free?
Yes, since it’s made from maize (corn), ugali is naturally gluten-free, just make sure the flour is processed in a gluten-free facility if you have allergies.
Here are clear and informative answers to your questions about ugali, a staple food in many East African households:
What is the best flour for ugali?
The best flour for ugali is maize (corn) flour, specifically refined white maize flour, often labeled as "maize meal" or "unga wa ugali" in East Africa. Some popular brands include Jogoo, Soko, and Pembe in Kenya and similar variants in neighboring countries.
- Refined maize flour gives ugali a smooth, soft texture.
- For a healthier or more fibrous version, whole maize flour or sorghum/millet blends can be used.
What does ugali do to your body?
Ugali provides energy and satiety due to its high carbohydrate content.
Benefits include:
- Energy source: Rich in carbohydrates, it fuels the body, especially for physically active people.
- Digestive support: When made from whole maize, it adds dietary fiber, aiding digestion.
- Satiety: Keeps you full, which can help with portion control and hunger management.
However, too much ugali (especially refined versions) with little protein or vegetables can lead to:
- Weight gain
- Nutrient imbalance
Pair it with vegetables, legumes, or lean protein for a balanced meal.
How do you know that ugali is ready?
Ugali is ready when:
- It pulls away cleanly from the sides of the pot as you stir.
- It becomes firm and dense, forming a smooth, slightly springy texture.
- The flour is fully cooked—no raw or floury taste remains.
- A wooden spoon or cooking stick stands upright in the middle (a common traditional test).
Cooking usually takes 7–10 minutes once the flour is added.
How long does ugali take to go bad?
- At room temperature (in a covered container), ugali lasts about 12–24 hours, depending on the climate.
- In hot or humid areas, it may spoil within 8–12 hours.
- In the refrigerator, it can last up to 3–5 days.
Signs it has gone bad:
- Sour smell
- Slimy texture
- Mold growth
To extend shelf life, refrigerate or freeze leftover ugali and reheat thoroughly before eating.
🖨️ Printable Nutrition Card: Basic Ugali (Per Serving – 1 Cup Cooked)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 40 g |
| Sugars | 0 g |
| Protein | 3 g |
| Total Fat | 0.5 g |
| Saturated Fat | 0 g |
| Fiber | 2 g |
| Sodium | 0 mg |
| Prep Time | 2 minutes |
| Cook Time | 10–12 minutes |
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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