When I was growing up, one of the things my mother instilled in me was the art of making first-class ugali. I recall the lessons started when I was in Class One. Back then, I remember she would call ...

In most of our kitchens, not just any sufuria is used to cook anything. Certain sufurias are reserved for certain dishes. Well, unless you just started life on your own, moneyless, and you only have ...

Across the African continent and its diaspora, a swallow is a starch that often begins as a grain, tuber or root that's steamed, then crushed and pounded into an elastic dough. This process renders ...

Ugali is the unsung hero of East African cuisine, a dish so essential it might as well have its own place in a hall of fame. Its recipe is an open secret, but mastering ugali's nuanced ways is no easy ...

A cream-colored scoop of ugali (oo-gali) maize porridge sits in my plate— a round, stiff ball— its circumference saturated by a colorful mélange of greens and tomatoes, and a perfect pink snapper, ...

1 1/2 cups/224 grams white maize meal (mahindi flour), such as Jogoo brand, or white masarepa (see Tip) 1. In a medium pot, stir together 3 cups water and the maize meal. As you stir, the slurry will ...