5. Matumbo with ugali/chapati/Rice Matumbo (tripe) cooked in a hearty stew serves as a versatile companion to either Ugali, Chapati, or Rice. It's a budget-friendly dish that doesn't skimp on flavour.

Kenya’s most popular food, a maize porridge known as ugali, contributes to 3% of Kenya’s GDP and to 36% of all calories consumed. But Kenya’s overdependence on maize has also created high ...

How do you know, forinstance, that your ugali is well-cooked? Here's what you need to do to make sure your ugali is well done. Step 1 Bring water in a sufuria to the boiling point. Step 2 ...

In East Africa, ugali is an interactive, hands-on affair. Literally. You sculpt a lump of ugali into a ball, and then you punch a depression in the ball into which you will load the stew and ...

5. Ugali saucer It is only in a kibanda where you can order ugali saucer (small extra ‘free’ slice) to clear your stew for proper energy of stealing company time through afternoon napping.

It wouldn’t go down. (From front back) Mboga-sukumawiki, mustard greens, romano bean stew with olive oil, onions and tomatoes, gather (maize and beans) and ugali. Twelve pairs of eyes watched.

It also cooks the stew during Christmas when there’s a small gathering of family and friends. It is probably the largest sufuria in the kitchen, or among the big ones, and is rarely used.

If you want to try your hand at ugali, boil 4 cups of water, add 2 cups of white corn meal and a teaspoon of salt, turn the heat down to medium low and stir every minute or so.

RICHMOND, Va. – Martha Kairu enjoys cooking authentic African foods from her native Kenyan homeland. Martha walked us through the steps of creating “Ugali,” a staple meal in African tribes ...