Get In Touch
za:media TV GmbH
Goethestrasse 16a
68161 Mannheim
Work Inquiries
Phone +49621 38072677

Introducing the Most Versatile Side Dish from the African Continent

Ugali is made by simply cooking maize flour until it thickens, made in most African countries it goes by different names. As it has a very neutral taste it is the perfect side dish to almost anything. Additionally, it is easy and time-effective to prepare.

A serving of 100 grams provides 398 calories, consisting of 77 grams of carbohydrates, 10.4 grams of fiber, and 5 grams of fat. This indicates that it is a fiber-rich and healthy food that can be included in your diet. However, it is important to note that while Ugali is a good source of carbohydrates, its nutritional value may be considered low when consumed on its own. Therefore, it is recommended to accompany it with nutritious vegetables and protein to create a well-balanced meal.


Whatever cup size you use, just consider the ratio of water and maze flour/cornmeal should be 1:2.

  • In a medium-sized and deep pot, bring water to a boil. Once it reaches boiling point, reduce the heat to low and set aside ½ a cup of water.
  • Add the maize flour (cornmeal) to the pot gradually, about a quarter cup at a time, while stirring with a wooden spoon in circular motions. At this stage, the mixture should become slightly thick and resemble porridge.
  • Continue adding the maize flour (cornmeal) little by little, stirring until all of it is incorporated and the mixture becomes firm. This process should take approximately 5 minutes.
  • Using the wooden spoon, create small holes on the surface of the ugali and pour the previously reserved hot water into these holes. Then, cover the pot and let it cook for another 5 minutes, stirring halfway through. The water should evaporate completely, and the bottom of the pot should turn brown without burning.
  • With the wooden spoon, move the ugali to the side of the pot. You will know the ugali is cooked when it easily detaches from the bottom of the pot and releases a strong corn aroma. When pinched between the thumbs, a small ball of ugali should feel slightly sticky and not grainy.
  • To facilitate shaping, rinse the wooden spoon under tap water. Shape the ugali within the pot until it forms a round ball-like structure.
  • Remove the pot from the stove and carefully invert it onto a plate, causing the ugali to transfer onto the plate. If desired, you can further shape the ugali using a wooden stick. Serve the hot ugali your favorite dishes.

This website stores cookies on your computer. Cookie Policy