Ugali

To make Ugali, start by bringing 1 liter of water to a boil in a pot. Use a ratio of 1 part maize flour to 2 parts water. Gradually add 500 grams of maize flour while stirring constantly to avoid lumps. Cook for about 10 to 15 minutes until it thickens and pulls away from the sides of the pot. Then, reduce the heat, cover, and let it steam for an additional 5 minutes. Your Ugali is ready when it is firm and smooth!

Yes, Ugali is gluten-free as it is made from maize flour (cornmeal) and water. This makes it a great option for those with gluten sensitivities or celiac disease. Just ensure that the maize flour you use is certified gluten-free to avoid cross-contamination.

If you don't have maize flour, you can substitute it with other gluten-free flours like sorghum flour or millet flour. However, the texture and flavor may vary slightly. Keep in mind that the cooking process will remain the same, so adjust the water ratio as needed based on the flour you choose.

To store leftover Ugali, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, you can steam it or microwave it with a little water to maintain its moisture.

Ugali pairs wonderfully with a variety of side dishes. Common accompaniments include stews, grilled meats, vegetables, or sauces like sukuma wiki (collard greens) or nyama choma (grilled meat). You can also serve it with fish or lentils for a complete meal.