Ugali is a Kenyan staple made from maize flour, often served alongside vegetables, stews, or grilled meats. While the recipe may seem simple, getting the perfect texture takes practice — not too hard, not too sticky. It’s all about technique, timing, and the right water-to-flour ratio.

This post guides you step-by-step through cooking flawless Ugali. We share the traditional method, common mistakes beginners make, and how to tell when it’s perfectly done. We also suggest ideal dishes to pair with Ugali, such as sukuma wiki, nyama choma, or tilapia.

Ugali isn’t just food — it’s comfort. It’s the kind of meal that brings people together. Mastering it connects you to a broader culture and tradition, whether you’re in Kenya or cooking abroad.