How to make it
5 steps. Take it one step at a time.
Pour the water into a large, heavy-bottomed saucepan
Pour the water into a large, heavy-bottomed saucepan and bring it to a rolling boil over high heat.
Once boiling, begin adding about half of the maize flour slowly
Once boiling, begin adding about half of the maize flour (1 cup) slowly. Stir constantly with a sturdy wooden spoon to prevent lumps from forming. The mixture will start to look like a thin porridge.
Gradually add the remaining flour while continuing
Gradually add the remaining flour while continuing to stir and mash the mixture against the sides of the pot. Reduce heat to medium-low.
Continue to cook
Continue to cook for about 10-15 minutes, stirring and turning the dough frequently. The ugali is ready when it is very stiff, pulls away from the sides of the pot easily, and has lost the raw taste of flour.
15 minTurn the ugali out
Turn the ugali out onto a plate. Wet your hands slightly or use a spoon to shape it into a smooth mound or ball. Cover it with the pot for a few minutes to let it finish steaming before serving.
3 min
A little kitchen wisdom
The key to a good ugali is constant stirring and mashing against the sides of the pot to remove lumps. Using a strong wooden spoon (mwiko) is essential. For a richer flavor, some regions add a pinch of salt or a teaspoon of butter, though traditional ugali is just maize and water.
