-1 Egg
-Vegetable Oil
-Breadcrumbs
-Cayenne Pepper Spice
-Garam Masala Spice
-Ugali (Cornmeal) left over
-Salt
Method
-Cut your left over Ugali (Cornmeal) into long French Fries Strips. Sprinkle the Garam Masala Spice and Cayenne Pepper Spice into the Breadcrumbs. You can add more or less according to your taste. Add Salt to the beaten Egg. Arrange the Bowls with the Egg and Breadcrumbs in a single line for easier assembly
-Dip the piece of Ugali (Cornmeal) into the Beaten Egg. Toss the piece of Ugali (Cornmeal) in the Egg and make sure all the sides are coated with the Egg mixture
-Place the Egg coated Ugali (Cornmeal) into the breadcrumbs and make sure it is wel coated. Press gently so that the breadcrumbs stick to the Ugali well
-Coat the Ugali (Cornmeal) completely
-Place the fully coated Ugali (Cornmeal) aside on a different plate
-Repeat the process (Dipping in the Egg and then in the Breadcrumbs) until all the Ugali (Cornmeal) are done
-Ready to be fried in the cooking Oil
-Heat a Cooking Pan with oil
-Test if the cooking oil is hot enough by carefully dropping a piece of the Ugali into it
-The oil is ready when the piece quickly rises to the top and begins to sizzle
-Very carefully add the Breadcrumbs Coated Ugali (Cornmeal) into the hot Vegetable Oil
-Turn the Ugali Fries after 2-3 minutes so that the second side gets cooked through
-You do not want the Ugali Fries to burn or turn too dark brown, therefore check to see that they have browned and remove from the oil
-Repeat process until all the Ugali Fries (Cornmeal Fries) are done
-Place in a plate or bowl with a Kitchen Towel to drain the excess oil
-This is how the Ugali (Cornmeal) Fries will turn out, Golden and Crispy
-You can serve with a sauce of your choice
-I dipped mine in Hot and Sweet Tomato Sauce and boy were they yummilicious (is there a word like that? there should be!)
-And this is how the inside of my Ugali (Cornmeal) Fries look like. Still moist on the inside but crunchy on the outside!
-Enjoy without interruption!

- 1 Egg
- 2 Cups Vegetable Oil for frying
- 1 Cup Breadcrumbs
- 1 Tablespoon Cayenne Pepper Spice
- 1 Tablespoon Garam Marsala
- 1 Cup Ugali (Cornmeal) left over
- Salt Pinch
Spicy Ugali Fries – FAQs & Nutrition Card
❓ FAQs
Q1: Can I use fresh ugali for fries?
A: It’s best to use leftover ugali that has been refrigerated for a few hours or overnight. This helps it firm up and makes it easier to slice into fries without crumbling.
Q2: How do I get them extra crispy?
A: After slicing, lightly coat the ugali fries in oil and cornflour (optional) before frying. Shallow-frying in a nonstick pan gives a beautiful crust. You can also bake or air-fry them for a healthier version.
Q3: What spices work best for spicy ugali fries?
A: A great spicy mix includes:
- Paprika
- Chili powder
- Black pepper
- Garlic powder
- Salt
- Add cayenne or peri-peri for extra heat.
Q4: Can I air-fry or bake instead of pan-frying?
A: Absolutely! Lightly brush the fries with oil and bake at 200°C (400°F) for 15–20 minutes or air-fry at 190°C (375°F) for 10–15 minutes, flipping halfway through.
Q5: What can I serve with ugali fries?
A: They go well with:
- Tomato chutney
- Kachumbari
- Spicy mayonnaise or garlic dip
- As a side with grilled meats or sautéed veggies
🖨️ Printable Nutrition Card: Spicy Ugali Fries (Per Serving)
Nutrient | Amount |
---|---|
Calories | ~180–220 kcal |
Carbohydrates | ~30 g |
Protein | ~2–3 g |
Fiber | ~2 g |
Total Fat | ~8–10 g |
Saturated Fat | ~1–2 g |
Sodium | ~150–200 mg (depending on seasoning) |
Vitamin C | ~2–4% DV |
Gluten-Free | ✔️ (naturally GF) |
Vegan-Friendly | ✔️ |
Servings | 2–3 depending on portion |
📌 Values are approximate and will vary based on frying method and spices used.
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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