Summertime Cooking

UgaliFrom the simple to the exotic, East African dishes provide the best way for Americans to get an authentic taste of Uganda, Kenya and neighboring nations. Summertime is a great season for experimenting with new dishes and flavors, and many East African dishes are adaptable to outdoor cooking. In the next few weeks, we will be offering some recipes for you to try out on your family and friends, and we invite you to experience firsthand the unique textures, spices, ingredients and flavors that make up the signature cuisines of East African climes.

Ugali claims the honor of being Kenya’s national dish. It makes a wonderful basis for imaginative add-ins like meat or vegetables, but traditionally people share it from a large, communal plate. Ugali is the primary starch at the basis of many East African diets.


1 cup cold water

1 cup cornmeal

1 teaspoon sea salt

3 cups boiling water

Directions:  Mix cornmeal and sea salt gradually into the cold water in a saucepan. Heat to a boil, stirring constantly to prevent lumps and scorching. Gradually mix in the 3 cups of boiling water, stirring all the while. Reduce heat to simmer, cover the Ugali and allow it to steep for 10 minutes, stirring from time to time. Scoop into individual dishes and serve warm with greens, butter or syrup.

You can add to the regional flavor of the dish by serving it up to guests in round, cow horn serving bowls or a large coconut wood bowl from the Harkiss Designs collection. Bon apetit!


Watch for more recipes, coming up soon.

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