Even before taking the first bite, the aroma alone spoke volumes: bold, flavorful, and crafted with love. I vividly recall my childhood where the symphony of preparing supper unfolded in the evenings at home.
Talk of different ingredients dancing together, bringing their magic, the sizzling sukuma wiki looking elegant as if presented by the world’s top chef, not forgetting the rhythmic turning of ugali against the corners of the sufuria being a comfortable and familiar beat.
Preparing meals wasn’t just a chore; it was a communal affair, a time for connecting and sharing stories with family.
However, growing up ugali was the last thing I would pick from a spread of African delicacies. It genuinely never occurred to me that a humble mix of water and maize flour could ever become a culinary star in my own kitchen.
That all changed when I moved to Nairobi. Student life meant a tight budget and persistent hunger pangs that didn’t care for my culinary preferences.
Necessity, as they say, is the mother of invention. I began to experiment. There was ugali uji, even ugali pancakes (yes, with honey and cinnamon!). Let’s just say, a student’s survival meals are not always gourmet, but they certainly teach you resourcefulness.
Ugali is undeniably budget-friendly, incredibly filling, and remarkably easy to prepare. Yet, many Kenyans abandon it for “exciting” alternatives like fries, noodles, or rice. But I’d argue it’s not ugali’s fault; it’s likely how we cook it.
Here’s a quick tip for achieving that perfect ugali – soft, stretchy, aroma filled and utterly satisfying:
First, Boil water until you see large bubbles with continuous steaming . Add a little bit of butter for richness not so much it takes away the original “ugali taste” . Then, stir in just a bit of maize flour to create a thin paste. Let this bubble for a minute before slowly adding the rest of your flour, stirring constantly until it reaches a firm consistency. This method ensures that delightful, sought-after texture.
Afterwards serve with Beef and a side of Sukuma Wiki, or any stew of your choice.
Ugali goes nicely with nyama choma that even tourists who visit Kenya have confirmed , it is about time we turn this to one of Kenya’s export ..don’t you agree?
Lastly ugali doesn’t have to be basic or boring. With a little imagination, it can be bold, fun, and even Instagram-worthy!
It’s time to rediscover this versatile staple and elevate it from a simple accompaniment to the star of your plate. Just like I did.
