A bit of ugali history
Before the 19th century, sorghum and millet were the primary grains produced and consumed in Kenya. Corn, or maize, the main ingredient in ugali, was introduced to the area by Portuguese traders. It was initially produced for export, but was eventually adopted by locals, who transformed it into the simple and nourishing porridge called ugali.
Today, ugali is a staple of the Kenyan diet, eaten by many on a daily basis. It is generally served as a side – the perfect accompaniment for stews, curries, or veggie dishes.
If you visit Kenya, don’t be surprised to see locals eating ugali with their hands, using it almost like a utensil. The proper way is to pinch a small bit off with your fingers, roll into a ball, and use your thumb to make a small depression for scooping up a bite of stew.
Notes on the recipe
Ugali doesn’t generally call for salt. This recipe follows that tradition. If your tastebuds require a bit of saltiness, simply add a big pinch of salt to the water at the beginning of cooking, or top with salted butter at the table.
You will want to use a sturdy wooden spoon for cooking the ugali. Expect to get a workout in the process, as the dough becomes quite stiff.
You’ll know the ugali is cooked when it starts to pull away from the sides of the pan, and begins to take on the aroma of roasted corn.