What is ugali?

A Quick Guide

This refers strictly to Tanzanian ugali. Other dishes, in other countries, may have the same name but vary in ingredients.

WHAT IS UGALI?

To start with, ugali is ground maize/corn flour.
That’s it – corn. Just corn flour, boiled.
Corn. Water.
It’s gluten-free and pure carbs, no fat added.

HOW TO MAKE

Check out this great instructional video by Jikoni Magic for how to make ugali.
Basically, it is made into a porridge by stirring in boiling water until it becomes stiff. A decent wooden spoon is essential for proper cooking. Every household will have a variation of stiffness they prefer; from very malleable and dough-like to almost a baked ‘corn-bready’ firmness.

Our family likes it more on the baked side, and we snack on the crunchy bits that stick to the sides and bottom of the pot, called ‘ukoko’. Seriously, my kids fight over those little burned bits.
The first host family I stayed with served a very soft ugali and I hated the texture, so I thought I hated ugali. Then I tried other styles and discovered I like the thicker, more cooked version of ugali.

Ugali itself doesn’t have much taste.
Imagine mashed potatoes without any flavor: no salt, no butter.
Or, polenta on its own, no tomato-garlic sauce poured on top.
Kinda bland, I know.
Ugali is in the same category: a mushy carbohydrate, perfectly paired with a strongly-seasoned thick sauce.
And (shhh!) just between you and me — the name doesn’t sound very appetizing.
But, pair it with some well-seasoned beef, a fish stew, or thick chunks of roasted pork in a spicy carrot sauce and… am I drooling? oops… It’s the perfect foundational carb that lets the main dish shine.

I used to say it was sacrilegious (or something) to eat ugali with utensils. Ugali is made to be eaten with hands! Hands, people!
But, more and more I see any adults from Tanzanians in business suits to tourists in safari hats eating ugali with a spoon, and scooping up some sauce at the same time. Keeping their hands perfectly clean. Kinda nice at a restaurant, actually.
Who am I to judge how you eat your ugali, really? I repent of my former pride; eat ugali however you desire.

MORE INFORMATION

Maize flour or corn flour is called “unga” in Swahili. It is available at almost any local shop in any neighborhood of anywhere in Tanzania.

There are two types of unga available: ‘donah’ or ‘sembe’. Sembe is all white, a bit more refined and makes a smoother ugali. That’s what my boys prefer, and what many restaurants serve.
Donah is heartier, brownish and somehow seems to have the tiniest bit of flavor. That’s what Mr Mechanic and I prefer.
Try both and come to your own conclusion.

Now go! Try some ugali (or cook your own!) and tell me how you liked it.