Ugali is one of the staple foods in East Africa where we center a large percentage of our m
Ugali is one of the staple foods in East Africa where we center a large percentage of our microfinance projects. So today, we bring you a short video about the making of this delicious cultural dish.
Sandy Davis, Friend and former Kenyan transplant writes:
The main staple food is ugali (pronounced “00-golly”) which is only water and maize flour. Cooks in Western Kenya do not have measuring cups or spoons so they guess at proportions needed. For the ugali, heat a certain amount of water in a large kettle over the fire. The amount depends on how many people they will feed. When it boils, enough maize flour is added to absorb all the water and make a solid “cake” of ugali. It is then turned out of the rounded bottom of the pan onto a plate after being packed down hard. It is then a mound on the plate. Each person uses the communal knife to cut off a hunk of it for themselves. Portions are pinched off with the fingers and molded and packed in the hand with a final indentation made with the thumb to form a spoon. This is used to spoon up the greens or other broth and meat.
Ugali is a yummy, chewy meal that compliments most anything. If you give it a try at home, send us your pictures: media@rswr.org
