Africa

Ugali (Kenyan Maize Meal)

Ugali, is a beloved staple across East Africa and one of the most iconic dishes in Kenyan cuisine. Made from maize flour and water, it’s simple, hearty, and almost always served alongside vegetables, stews, or grilled meats. When I visited Kenya, I had the joy of sharing ugali with my Kenyan family, eating it together by hand the traditional way. The experience wasn’t just about the food, it was about the sense of connection, comfort, and tradition that ugali represents in everyday life.

Ingredients:

A pinch of salt (optional)

2 cups maize (corn) flour

4 cups water

Instructions:

  1. Boil water: In a medium saucepan, bring the water (and salt if using) to a boil.
  2. Add flour gradually: Slowly pour in the maize flour while stirring continuously with a wooden spoon or whisk to prevent lumps.
  3. Cook and stir: Keep stirring until the mixture thickens and pulls away from the sides of the pot, forming a dense, smooth dough.
  4. Steam briefly: Reduce the heat to low, cover, and let it steam for 3–5 minutes.
  5. Serve: Shape into a mound using the spoon. Traditionally, ugali is eaten by hand, pinching off a piece and using it to scoop up vegetables, stews, or meat.

Tip: The key to good ugali is constant stirring. it should be firm enough to hold its shape but still soft enough to break apart easily.

Kenyan Chapati Recipe

Chapati is one of the most cherished staples in Kenyan cuisine, a soft, flaky flatbread with roots tracing back to Indian influence in East Africa. Rolled out thin and cooked on a hot pan, chapati is often enjoyed with lentils, stews, or even just a cup of chai. This was hands down my favorite food while in Kenya!

 Ingredients:

1–1 ¼ cups warm water

3 cups all-purpose flour

1 tsp salt

1 tsp sugar

2 tbsp oil or melted butter (plus more for cooking)

Instructions:

  1. Mix dough: In a large bowl, combine flour, salt, and sugar. Add oil and gradually pour in warm water, mixing until a soft dough forms.
  2. Knead: Knead on a floured surface for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
  3. Shape: Divide dough into balls (about 8). Roll each ball into a thin circle. For flakier chapati, brush lightly with oil, roll into a log, coil into a spiral, then roll out again.
  4. Cook: Heat a skillet or flat pan over medium heat. Cook chapati one at a time, brushing lightly with oil and flipping until golden brown spots appear on both sides.
  5. Serve: Stack and keep covered with a clean towel to stay soft. Enjoy warm with dengu, stew, or vegetables.

Tip: The secret to great chapati is kneading well and cooking on medium heat so they stay soft but slightly crisp at the edges.

Mandazi (East African Donuts)

Mandazi, sometimes called the “African donut,” is a slightly sweet, soft, and fluffy fried bread that’s especially popular in Kenya and across East Africa. They’re perfect with tea or coffee.  I loved eating mandazi with my morning coffee, fresh from the pan, warm, and comforting.

Ingredients:

¼ tsp salt

2 ½ cups all-purpose flour

½ cup sugar

2 tsp baking powder (or 1 tsp yeast if you prefer softer mandazi)

½ tsp lemon juice (optional but traditional)

Instructions:

  1. Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, cardamom, and salt.
  2. Add wet ingredients: Stir in the coconut milk, and egg (if using) to form a soft dough. Knead gently until smooth.
  3. Rest the dough: Cover with a clean towel and let the dough rest for 30 minutes (longer if using yeast, about 1–2 hours).
  4. Shape: Roll the dough out on a floured surface to about ¼ inch thickness. Cut into triangles, circles, or your preferred shapes.
  5. Fry: Heat oil in a deep pan over medium heat. Fry mandazi in batches until golden brown on both sides, about 2–3 minutes per side.
  6. Serve: Drain on paper towels. Enjoy warm, plain or dusted lightly with powdered sugar.

Tip: Mandazi pair perfectly with chai (spiced tea) or coffee and can be enjoyed for breakfast or as a snack.

Kenyan Dengu (Lentils with Potatoes)

Dengu, or Kenyan-style lentils, is a dish you’ll find in homes all across East Africa. Simmered with tomatoes, onions, potatoes, and fragrant spices, it’s hearty, flavorful, and nourishing. I had the joy of eating this dish, and it quickly became one of my favorites. More than just a meal, it’s a reminder of the warmth of hospitality and the way food brings people together. Whether served with rice, chapati, or ugali, dengu is the kind of dish that fills both the stomach and the heart.

Ingredients:

Fresh cilantro, for garnish

2 cups dried green lentils (or brown lentils)

2 medium potatoes, peeled and cubed

1 large onion, finely chopped

2 tomatoes, diced (or 1 cup canned tomatoes)

2 cloves garlic, minced

1-inch piece ginger, minced

1–2 green chilies (optional, for heat)

2 tbsp cooking oil

1 tsp curry powder

½ tsp turmeric

½ tsp cumin (optional)

3–4 cups water or broth

Salt, to taste

Instructions:

  1. Boil lentils: Rinse the lentils well, then simmer in water until tender (about 20–30 minutes). Drain and set aside.
  2. Cook base: In a pot, heat oil and sauté onions until golden. Add garlic, ginger, and chilies, cooking until fragrant.
  3. Add spices & tomatoes: Stir in curry powder, turmeric, and cumin. Add tomatoes and cook until they soften into a sauce.
  4. Simmer with potatoes: Add potatoes, cooked lentils, and enough water or broth to cover. Simmer until potatoes are tender and flavors meld (about 20 minutes).
  5. Finish: Season with salt and garnish with cilantro. Serve hot with rice, chapati, or ugali.