Multigrain Ugali

I finally decided to prepare a very traditional African dish, well mostly traditional.

Ugali is made from maize flour and water until it becomes..well mush. Nothing really nutritious, interesting or good about it, but it is a staple and the people eat it here as a main component of a meal. Corn mush with a side of overcooked kale, drenched in oil.

This is sad, and why I am campaigning so fervently for healthier preparation of local cuisine. There is another less common way to eat ugali, and it is very nutritious compared to its cousin the white ugali, using a blend of maize flour, sorghum, millet, and whole wheat. I find this ugali rather tasty, and it pairs well with many things. Easy to make and not so time-consuming, give this African staple a try sometime!

Flour ( maize, millet, sorghum, and whole wheat blend)
*the flour blend I have I bought pre-mixed at the market

Boil as much water as you need, I used about a 1/2 cup.
Add flour, about a 1/4 cup at a time, I think I used about 1 c, mixing until a solid mass forms.
Stir, letting the ugali cook on each side about a minute at first.
Then continuously stir, cooking until it is not so sticky and peeling from the pan sides.
Invert it onto a plate and cover with pan. Let rest for 10 minutes. Slice and enjoy!

Note: ugali is used like a spoon(using one hand) by tearing a piece off, rolling it in a ball and indenting the center with your thumb. Then you scoop up any veggies or meat that accompany the meal with the “ugali spoon.” But I eat with utensils instead of as utensils, it is purely your preference.


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