Ugali is the beating heart of Kenyan cuisine — a stiff, dense, smooth porridge made from maize flour that is the staple food for the vast majority of Kenya's population. It is eaten at least once a day by most Kenyans, regardless of economic background or ethnic group, and its absence from a meal is enough to leave many Kenyans feeling unfed. "Have you eaten?" in Kenyan culture essentially means "Have you had ugali?"

The technique for making ugali is straightforward but requires attention: maize flour is added to boiling water and stirred continuously over heat until it reaches a stiff, smooth, completely lump-free consistency. The ugali is done when it pulls cleanly from the sides of the pot and a spoon stood in it stays upright. Under-cooked ugali will taste raw and floury; over-cooked ugali becomes too stiff and dry.

Ugali is always eaten with accompaniments — sukuma wiki (braised kale), nyama choma (grilled meat), githeri (corn and beans), or beef stew. Eating technique involves pinching off a small piece, rolling it into a ball in the fingers, pressing a hollow into it, and using it to scoop the accompanying dish. Ugali is central to Kenyan cultural identity, community, and hospitality across all ethnic groups from Luo to Kikuyu to Kamba.