Ugali — The National Dish
Ugali is Kenya's staple food and is served with almost every meal. It is a firm porridge made from cornmeal and water — neutral in taste but with a pleasantly firm, slightly sticky consistency. Ugali is to Kenyans what rice is to Asians or bread is to Germans.
How to eat it: Break off a piece with your right hand, shape it into a small ball in your palm, press a hollow with your thumb, and use it as a "spoon" for stews and sauces.
Goes well with:
- Sukuma Wiki: Kenya's most popular vegetable — kale, braised in oil with tomatoes and onions. The name means "push the week" — because it is the cheapest vegetable
- Nyama Choma: Grilled meat
- Mchicha: Spinach stew with coconut milk
- Beef Stew or Chicken Stew: Hearty stew with potatoes
