In almost every Kenyan family, Ugali is a staple food. It is also referred to as Sima in the coastal regions. It is a simple dish prepared by cooking two ingredients; water and maize/corn flour. Various communities in Kenya have their own local name for the dish. It is called ngima in my local dialect.

Ingredients

• 4 cups of water
• 2 cups of maize flour/cornmeal

Method

Step 1

Pour water to a heavy bottomed saucepan and bring to a boil. Add a handful of the maize flour/cornmeal to the boiling water.

Step 2

Using a flat wooden spoon, stir the mixture to form a porridge-like consistency.

Step 3

Continue adding the maize flour a little at a time while pressing to the sides of the saucepan to remove any lumps

Step 4

If there are no more lumps stop stirring and let it cook for about ten minutes.

Step 5

At this point the mixture has become firm. Stir with the wooden spoon again and let it cook for a further three to five minutes.

Step 6

Form the mixture into a round shape by bringing together the dough from the sides of the saucepan to the mixture. Transfer to a flat plate by turning the saucepan over on top of the plate.

Step 7

If need be, the ugali can be cut into smaller chunks.

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