It doesn’t look like more than a giant blob, but this is the most consumed food staple in Kenya. Traditionally it is made using corn flour and comes out white, with little nutritional value. This brown variety is made with a combination of sorghum, millet, and casava or corn. On the rare occasion I make it at home, I used a flour blend of peanut, sorghum, millet, soy, amaranth and corn.


The white ugali lacks any taste and has a sticky texture. It is used by tearing off a piece, rolling it between your hands, and pressing an indent with your thumb, then is used to scoop and eat other foods. Brown ugali is used the same way and just as sticky depending on how you cook it, but has a much nuttier and heartier flavor, plus a nutritional worthy content.


It is simple to make at home too. Boil a little water, add your flour, and cook until desired stickiness is achieved, then turn it over in the pan onto a plate, covered, and let set.

No matter where you go in Kenya this staple will always be found, more commonly in the white variety. Even if a flat bread, called chapati, is served, many Kenyans do not consider a meal complete without ugali.


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