If there was a Kenyan national dish, it would be ugali (oo-ga-lee). Generally, it is made with maize flour and water; creating a flavorless white sticky dish of carbs that is eaten with hands and used to scoop up stew or vegetables. I have modified the recipe for my taste buds; as follows:
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Start with a thick, medium-size sauce pan (sufuria) and a flat wooden spoon (mwiko).
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| Bring 4 cups of water to a boil. |
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| Add 3/4 cup of margarine or shortening, 2 tsps of salt and 1 tsp of pepper. |
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| Add three cups of maize flour. |
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| Begin stirring the flour so it mixed completely in the water, getting out all the lumps. |
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| After all the lumps are out, keep stirring the dough-like mass as it cooks over a medium-high heat. |
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| After about 7 - 10 minutes the ugali can be pushed into a smooth lump as follows. |
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| Once the ugali stuck to the bottom of the pot gets golden brown, the ugali is finished. |
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| Turn the pot upside-down on a plate and serve. |
...And voila; you have yummy, soft ugali!
