Nairobi Kitchen

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!