Ugali, sometimes also known as Sembe, forms part of the staple diet of many people across Southern and Eastern Africa. Made from maize flower cooked with water to a porridge like consistency

The maize flour can last for a considerably long time in any condition and Ugali is easy to make as well as inexpensive which is why it has become an important part of the diet of many people in sub-saharan Africa, It is also often served in the army and was often eaten by my dad whilst in the national service.

Traditionally It is eaten by rolling it into a ball with the right hand and dipping it into a stew or curry, such as the coconut chicken curry also shown in the recipes section on this site.



250g Maize flour
1/2 litre water
1/2 tsp salt
1/2 tsp cumin seeds/powder

1. pour the water and cumin into a saucepan and bring to the boil
2. In a separate pan, add some of the maize flour and some of the boiling water and stir until the flour have combined
3. repeat this process, alternating until the mixture looks similar to the picture below, about the consistency of mashed potato
4. Cook for a further 3-4 minutes, you can tell it is cooked if it pulls away from the sides of the pan
5.Top with butter if desired and serve


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