How to Make Ugali

I’ve eaten ugali 5 of the last 8 days so it wouldn’t be right not to dedicate a post to this Kenyan staple. If you’re ever in the mood for authentic African food or feeling really adventurous, this is what people eat every single day. Ugali’s not the most exciting food but it’s worth a try. And it’s really cheap and filling. I’ve never typed out a recipe so forgive me if this is confusing.



  • Cornmeal (3-4 cups)
  • Water (1.5 Liters)

Stew (What you eat with the ugali)

  • Butter or oil (Kenyans add a LOT)
  • Onion (1-2)
  • Tomato (3-4)
  • Meat (1/2 lb)
  • Kale/Cabbage (I don’t know how much but put a lot because it boils down)
  • Salt



  • 1) Boil Water
  • 2) Add cornmeal until ugali reaches the texture of mashed potatoes. Stir for 15 minutes until ugali sticks to the pot
  • 3) Flip pot upside down and wait for another 15 minutes
  • 4) Cut into pieces and serve


  • 1) Heat up butter/oil on a stove
  • 2) Add diced onions and meat until cooked
  • 3) Add tomato and kale/cabbage cut into thin slices
  • 4) Add salt to taste
  • 5) Serve when kale/cabbage has boiled down

This is a super simple African meal that everyone needs to try at least once. I won’t say cornmeal and water is the tastiest combination but adding the stew makes it pretty good. Enjoy.