Sides · Kenyan

Ugali (Kenyan Cornmeal)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 10, 2026

Ugali is the humble, comforting staple that shows up at nearly every Kenyan table. It is just white cornmeal and water cooked into a firm, sliceable mound, and it comes together in about 15 minutes with a little arm work. Serve it alongside stews, greens, or grilled meat and use it to scoop everything up.

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Ugali (Kenyan Cornmeal)

Why you'll love this

  • Just two ingredients and about 15 minutes.
  • Naturally gluten free and vegan.
  • The perfect edible scoop for stews and saucy dishes.
  • Cheap, filling, and endlessly versatile.

EveryDayMeal recipe

Ugali (Kenyan Cornmeal)

Prep
2m
Cook
13m
Total
15m
Serves
4
Level
Easy

Ingredients

  • 2 cups water
  • 1 1/2 cups white cornmeal

Equipment

  • Medium saucepan
  • Whisk
  • Sturdy wooden spoon
  • Serving plate

Instructions

  1. Bring the 2 cups water to a full boil in a medium saucepan over high heat, so the cornmeal starts cooking the moment it hits the pot.
  2. Reduce the heat to low and, whisking constantly, slowly rain in the cornmeal a little at a time. Adding it gradually while stirring keeps the mixture smooth and lump free as it starts to thicken (which happens fast).
  3. Switch to a sturdy wooden spoon and keep stirring over low heat, pressing and folding the mixture against the pan. Cook until it pulls away from the sides, holds together in one mass, and smells like toasted corn, about 5 to 8 minutes.
  4. Turn the ugali out onto a serving plate right away while it is hot and pliable. If you like, use the back of a spoon or a spatula to quickly shape it into a thick round disk.
  5. Let it sit for a few minutes to firm up. As it cools it sets like firm polenta, sliceable with a knife and ready to scoop with your hands.

Tips from the kitchen

  • Add the cornmeal slowly while whisking without stopping. Dumping it in all at once is the main cause of lumps.
  • The mixture gets stiff and heavy, so use a strong wooden spoon and keep it moving to avoid scorching on the bottom.
  • For softer ugali, add a splash more water; for firmer, sliceable ugali, cook a minute or two longer until it is very stiff.

Estimated nutrition per serving: 150 cal · 3g protein · 32g carbs · 1g fat

Make it your own

  • Use fine yellow cornmeal for a slightly sweeter, golden version.
  • Stir in a pinch of salt for more seasoning, though traditional ugali is unsalted.
  • Cook it a bit softer and serve it porridge-style for breakfast.

Storing & make-ahead

Store cooled ugali wrapped or covered in the fridge for up to 3 days. Reheat by steaming, microwaving with a damp paper towel, or crumbling into a pan with a splash of water and stirring until warm and soft again.

Good to know

What is ugali usually served with?
It pairs with stews, sukuma wiki (braised greens), grilled or fried meat, and bean dishes. You tear off a piece and use it to scoop up the food.
Can I use regular yellow cornmeal?
Yes. White cornmeal is traditional, but yellow works fine and gives a slightly sweeter flavor and golden color.
Why is my ugali lumpy?
The cornmeal went in too fast. Add it slowly in a steady stream while whisking constantly, and it will stay smooth.
Is ugali gluten free?
Yes, it is made only from cornmeal and water, so it is naturally gluten free.

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