Maize flour, commonly used to make posho and porridge, is a staple in many East African countries. In Uganda, it’s often prepared as porridge for breakfast or as posho — a firm, polenta-like dish made by mixing maize flour with hot water. Locally, posho is known as “kawunga”, and it’s typically served with bean stew, either fresh or dry.

In Kenya, our focus for today, maize flour is used to make ugali, a beloved staple food enjoyed in many households. Ugali is commonly paired with sukumawiki, a leafy green vegetable similar to spinach.

But today, let’s spotlight a modern culinary twist: Ugali fries. This creative adaptation has been growing in popularity as a fast-food favorite. Crispy on the outside and soft on the inside, Ugali fries are quickly becoming a must-have item on the menus of fast-food and takeaway restaurants across the region.

Ingredients for ugali fries

• Maize flour 250 gms
• Water 1litre
• Butter 15 gms
• Salt 5 gms
• White pepper 2.5 gms
• Ugali seasoning

Ingredients for garlic sauce

• Mayonnaise 250 ml
• Roasted garlic 10 gms
• Sour cream 80 ml
• Salt 2 gms
• Lemon juice 10 ml

For seasoning

• Salt
• Chili powder
• Oregano

Instruction

In a strong pan, bring water to a boil, add butter, salt, and pepper. Add maize flour and stir until a thick, dough-like/firm consistency is achieved.

On a clean baking sheet, spread the dough flat and cool overnight in the fridge or for at least six hours. After cooling, remove from the fridge and portion into desired shapes, preferably fries.

Heat the oil and fry the ugali fries in hot oil until golden brown and crunchy, drain the excess oil on a paper towel, and serve hot with a dipping sauce.

For the garlic sauce

Combine mayonnaise, roasted garlic, sour cream, salt, and lemon juice, mix well utill combined and serve.