Ugali is something to try if you like Kenyan traditional dishes.

Other names for it are ngima, obusuma, phutu and mayn others while it's resemblance is of white dough.

It is made out of white maize and has a specifical texture that is worth a try.

In order to make one, all you need to have is 2 cups of water or milk, a pinch of salt and 1 cup of cornflower.

Put the water and salt into the pot and wait for it to boil.

Afterwards, while water is boiling, slowly add cornflower and stir continuously to break lumps.

Cook until it turns into a nice porridge. Now you can place it in a bowl and let it rest.

However, this dish is best to be eaten with some vegetables or a nice stew.

You can make your favourite stew along with it to try it out and see how you like it.

In general, it has a very bland, slightly salty (depends how much salt you put into it) flavour.

For that reason, it can be combined with many various dishes.

For example, you can eat it with meat and some sauce, discover what feels right for you.

In case you are used to a richer flavour, you can add some butter into the mixture when cooking.

Most commonly used is white maize flour, however, there are also alternatives to that.

You can also use sorghum, millet, coarse cassava flour or hominy grits.

After you tried to cook it once, you will see what fits you and accordingly you can put more or less water.

Less water will give you another experience and it might get chewier.

However, too much water can make it all stick to your fingers.

As this meal is traditionally eaten with hands, try to get the right consistency of it.