"How to Prepare Ugali na Dagaa: A Traditional East African Culinary Delight"

"How to Prepare Ugali na Dagaa: A Taste of East African Tradition"

Ugali na Dagaa is a beloved East African meal that brings simplicity, flavor, and nutrition together. A staple in many homes, this dish offers a connection to tradition, family, and hospitality. Here's a step-by-step guide to preparing this delicious meal and how best to serve it for an authentic dining experience.

Ingredients

For Ugali:

4 cups of water

2 cups of maize flour (cornmeal)

A pinch of salt (optional)

For Dagaa (small fish):

250 grams of dried or fresh dagaa (small fish, also called sardines)

2 medium onions, finely chopped

2 large tomatoes, finely chopped

1 teaspoon minced garlic

1 teaspoon minced ginger

1-2 green chilies, chopped (optional)

1 teaspoon turmeric powder

1 teaspoon curry powder

Salt and pepper to taste

Cooking oil

1 tablespoon lemon juice

Fresh coriander leaves for garnish

Procedure

1. Preparing Ugali:

Bring the 4 cups of water to a boil in a large pot.

Slowly pour in the maize flour, stirring constantly to avoid lumps. Use a wooden cooking stick (mwiko).

Once the mixture thickens, reduce the heat and continue stirring until the ugali becomes firm and pulls away from the sides of the pot.

Keep stirring and pressing the ugali to make it smooth. This should take around 10 minutes.

When done, shape it into a round mound. Remove from heat and set aside.

2. Preparing Dagaa:

If you're using dried dagaa, soak them in water for about 15 minutes to remove excess salt and dirt. Drain and rinse them.

Heat a generous amount of cooking oil in a pan over medium heat.

Add the finely chopped onions and sauté until they turn golden brown.

Add garlic, ginger, and chilies, and sauté for 1-2 minutes until fragrant.

Add the chopped tomatoes, turmeric powder, curry powder, salt, and pepper.

Cook the mixture until the tomatoes break down and create a thick sauce.

Add the dagaa to the sauce and mix well. Let them cook for about 10-15 minutes, stirring occasionally to ensure they're well-coated with the sauce.

Once cooked, squeeze a bit of lemon juice over the dagaa and garnish with fresh coriander leaves for extra flavor.

Serving Ugali na Dagaa

The beauty of Ugali na Dagaa lies not just in the cooking but also in the presentation and how it's enjoyed. Here's how to serve this traditional meal:

Place the ugali in the center of a large serving plate. It can be served as one large mound or shaped into smaller portions for individual servings.

Surround the ugali with the richly spiced dagaa. If you want to add more flavor, serve with a side of mboga za majani (leafy greens) or kachumbari (a fresh salad of tomatoes, onions, and cilantro).

For an authentic East African experience, serve this meal in a communal style, where everyone gathers around the table and shares from a large plate.

Encourage guests to eat using their hands, a cultural tradition that brings people together and deepens the connection to the food.

For a refreshing contrast, serve with a cool glass of maziwa mtindi (fermented milk) or a chilled hibiscus tea to balance the rich flavors of the dagaa.

A Meal Full of Tradition

Ugali na Dagaa is more than just food; it’s a celebration of East African heritage and community. The simplicity of ugali combined with the bold flavors of dagaa makes this meal both hearty and satisfying. It’s best enjoyed with family or friends, where every bite brings a sense of warmth and connection.

At My Favourite Dish, we celebrate the stories behind these traditional meals. Ugali na Dagaa is not just a meal on the table—it's a representation of the culture, hospitality, and the joy of shared meals in East Africa.