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Ugali: A East African Treat

A porridge known as Ugali is created from fermented maize batter or stiff dough. The indigenous people of East Africa, particularly Kenya, eat it as a staple diet. The world’s longest beach, one of their famous sights, and Ethiopia, Rwanda, Uganda, and Tanzania are all neighbours of Kenya.

Ugali, also known as Nsimad, Ugol or Ugali Porridge. People on the coast and around Lake Victoria, according to a source, enjoy it with fish. Ugali is also served with nyama choma which is grilled meat and kachumbari, a tomato onion salad.

One of the simplest dishes to make is Ugali. According to report, it has important vitamins and minerals from maize flour or meal and is healthy to eat. 100 grams (or ½ cup) has 398 calories comprising 77 grams of carbohydrates, 10.4 grams of fiber, and 5 grams of fat. This means that it is a healthy, fiber-packed food that you can incorporate into your diet. However, seeing that this is mostly carbohydrates, it is considered to be low in terms of nutrition content, when consumed on its own and it is recommended to serve it with healthy vegetables and protein, for a balanced meal.

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Interestingly, there are different consistency standards of Ugali based on cooking time, region and according to individual preference – also thick like porridge, thin for crepes, poring for thin crêpe-like pancakes and others. It is mainly eaten with a vegetable, stew or a curry but can also be eaten as a “dry” meal with a soup.

Subsequently, in Uganda and Tanzania, it is eaten morning, noon and night; in Kenya it’s most popular at lunchtime to accompany red meat stews like Nyama Choma, and chicken dishes (such as fried chicken). Ugali holds the sauce in a bowl for up to three hours. It has elements of both savoury and sweet since the maize flour has been lightly fermented with soda or yeast. The dish is almost always brownish-yellow, with rare white colour from vegetable addition sometimes seen. This artificial colouration is derived from Amadumbe flowers (Lantana camara) used by the older generation.

There is a Ugali competition in Western Kenya. An annual contest held during planting season, where the winner typically receives fertilizer and corn seeds for their farm. The rules of the competition were simple: consume two kilograms of Ugali, along with some ‘Omena‘ stew, and wash it down with tap water. However, competitors are always advised against eating anything, to prepare their tummies for the grueling competition ahead.

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