Ugali is the starch of choice in Kenya while mala is fermented milk (buttermilk). Both of these foods are traditional to most ethnic groups, this post will overview how ugali mala is still relevant and a perfect combo centuries later.
Ugali and mala is probably the simplest dish you can whip up, if you thought ugali mayai was the simplest, this one is even more since you only have to cook one thing; which is ugali.
Mala can be bought from the shops ready to consume, or made at home in advance.
The entire meal can be ready in less than 10 minutes!
Ingredients
Serves: 1 (One)
- 500 ml, Maziwa Mala
- 2 Cups, Maize Meal
- 2 Cups, Water
If you are unsure which maize meal is the best; check this out
Grocery Guide: The 10 Popular Maize Flour Brands in Kenya
Personally, here I went with a whole-grain version and not the ordinary sifted one. For the mala my personal favorite and choice is from Bio Foods, you can check other equally good brands from this link;
10 Popular Milk Brands in Kenya Ranked From Worst to Best
Procedure
Before getting started, ugali and mala go best when ugali is steaming hot and mala is refreshingly cold, the differences in temperatures is what makes this combo stand out, it is like a neutralization reaction.
- So if you bought your mala warm, let it rest in the fridge for like 30 minutes
- Bring water to a boil, then reduce heat to medium-low
- Add 1 cup of flour mix, and let it all bubble, till thick and heavy
- Add the remaining flour, not all at once but gradually while combining, and pounding against the walls of your sufuria(pot)
- Once solid and flour evenly combined, let it cook, by steaming. You can cover the pot at this point
- Once you smell popcorn-like aroma then your ugali is ready, take off the heat and serve directly to your plate.
- Optionally slice it as you please,
My ugali is wholegrain which is why it doesn’t look smooth, you will get better results by using grade 1 sifted maize meals but nutritionally, this wholegrain version is more healthy and packs way more nutrition.
Results & Taste
Ugali tends to be rather plain, truth be told; it mostly complements other dishes without having a strong taste of its own.
The dominant flavors here often come from the mala – its tanginess, coolness, and creaminess take the forefront. Ugali’s role seems to be more about filling and warming everything up, while the coldness of the mala takes a contrasting direction.
It’s these contrasts that elevate this combination to a heavenly level; it’s not just about taste but also the contrasting textures.
Ugali has a rough, gritty texture, while mala is smooth and creamy. Similarly, they differ in serving temperatures; also, ugali is solid while mala is a viscous liquid. These distinctive qualities are precisely why they complement each other so perfectly!
Nutritional Information
a) Mala Nutrition per 100ml serving;
Calories: 64kcal, (267kJ)
Protein: 3g
Carbs: 3g
Fats: 3g
b) Whole Grain Maize Meal
Per 100g Serving Calories: 343kcal, Carbohydrates: 84g, Fat 4.5g Proteins: 8.1g Fiber:8.5g
Vitamin C 0mg0% Vitamin D 0mcg(0%) Iron 2.8mg(15%) Calcium 8.2mg(1%) Potassium 368.5mg(8%) Phosphorus 318.2mg(25%)
c) Premium Sifted Maize Meal
Per 100g Serving Calories: 92kcal, Carbohydrates: 21.5g, Proteins: 2.2g, Fiber: 0.8g, Fat: 21.5g
Ugali Mala Recipe
Equipment
- 1 Pot
- 1 Wooden Cooking Stick
- Tongs(Kamata) Optional if your pot has a handle
Ingredients
- 500 ml maziwa mala (fermented milk)
- 2 cups cups maize meal
- 2 cups water
Instructions
- If the mala is warm, let it rest in the fridge for about 30 minutes to cool.
- Bring 2 cups of water to a boil in a pot.Gradually add 1 cup of maize meal to the boiling water, stirring continuously.Let it simmer until thick and heavy.
- Gradually add the remaining maize meal while stirring and pounding against the pot's walls.Once the mixture is solid and the maize meal is evenly combined, let it cook, covered, by steaming.
- When you smell a popcorn-like aroma, the ugali is ready. Remove from heat.Serve the ugali on a plate, optionally slicing it as desired.
- Enjoy the hot ugali with chilled mala for a delicious contrast in temperature and flavor.
Notes
- Maize Meal Type: Use your preferred type of maize meal, whether whole grain or sifted, for the ugali.
- Cooking Technique: Gradually add maize meal to boiling water while stirring continuously to avoid lumps in the ugali.
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- Texture and Flavor: Ugali tends to be plain and bland, while mala provides tanginess and creaminess. The combination offers a pleasing contrast in texture and taste.
Related Links
Ugali Mayai Recipe: The Saviour of Starving Campus Students
Whole Grain Ugali: Recipe & Discussion
Recipe: Authentic Kenyan Ugali Step by Step
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Grocery Items Guides & Reviews
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