Recipe for Ugali:
Maize (white corn flour–see Note below)
Put 1 cup of cold water in a medium-size saucepan, and mixing continually, add 1 cup of flour and 1 teaspoon of salt. Bring to a boil over high heat and slowly mix in 3 cups of boiling water. Reduce to simmer, cover and cook for about 5 to 8 minutes, mixing frequently to prevent sticking. The ugali is done when it pulls from the sides of the pan and does not stick. The finished product should look like stiff grits. Serve with vegetable beef broth, cream, sugar, syrup or melted butter poured over it.
Kenyan’s typically eat Ugali along with stewed vegetables and beef or chicken.