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Authentic East African Ugali: Simple, Perfect

East African Ugali
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Learn how to cook perfect East African Ugali, a traditional staple made from maize flour and water. This recipe offers a step-by-step guide to creating a lump-free, comforting, and naturally gluten-free dish perfect for any meal.

Ingredients

Scale
  • 2 cups maize flour (white cornmeal or “unga wa ugali”)
  • 4 cups water
  • Optional: pinch of salt
  • Optional: small knob of butter or oil
  • Optional: substitute half the water with milk for a creamier texture

Instructions

  1. Boil the water: Bring 4 cups of water to a gentle boil in a medium saucepan. Add salt or butter if desired.
  2. Add flour gradually: Lower heat and slowly sprinkle maize flour, stirring constantly with a wooden spoon to prevent lumps.
  3. Mix and press: Continue stirring and folding the mixture until it thickens and starts to pull away from the sides of the pot.
  4. Steam to finish: Cover the pot and let the Ugali steam for 2–3 minutes to cook through evenly.
  5. Shape and serve: Scoop onto a plate or wooden board, lightly wet your hands, and form into a dome. Serve warm.

Notes

  • Use fine maize flour labeled for Ugali — coarse cornmeal changes the texture.
  • Stir continuously for a smooth, lump-free consistency.
  • Less flour makes soft Ugali; more flour makes it firmer.
  • Letting it steam ensures even cooking.
  • Serve immediately for the best taste and texture.

Nutrition

Find it online: https://bakerslider.com/east-african-ugali-recipe/

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