Image courtesy of Doky

A Little History

Ugali is a delicacy commonly prepared by the East African community. It is a “harder” version of polenta. By harder, I mean that it not as runny as polenta and you use slightly more flour when preparing. Keep reading for a detailed video on how to prepare ugali.

Chevon is meat originating from an adult goat. You can prepare it the same way you would prepare mutton. Actually, some countries (Especially in Asia) refer to goat meat as mutton. The major difference with beef is that chevon is naturally soft (unless the goats are too old by the time they hit the slaughter house) and it has a lovely flavor naturally. I guess the flavor is as a result of feeding on herbs and bushes as compared to cows that feed on grass.

Kales are very nutritious. They are highly rich in folic acid and vitamins. To benefit from the wholesome nutritional value, ensure that you cook them for a short period of time.


The Recipe

Wet Fried Chevon


½ kg Chevon meat cubed and some on the bone (bones produce the soup that cooks the meat without the need to add water).

1 red onion

2 cloves garlic

¼ inch ginger

2 tomatoes (peeled and pureed)

A bunch of coriander

1 tbsp. cooking oil

Salt to taste

Additional spices like black pepper and red pepper (optional)


Heat the oil in a pan and once hot (almost smoking) add your cubed meat to brown. Do not overcrowd them for the best results. Once browned remove from the pan and set aside.

In the same pan add your onions and sauté until translucent.

Add the ginger and finally garlic. This is the point where you also add your spices if any. Like I mentioned in the history, Chevon meat has its own natural taste and therefore doesn’t require too many spices to enhance the taste.

Once they release their natural aroma, add the tomato puree and stir until well mixed.

Add the browned meat and season with salt.

Finally, sprinkle your coriander and remove from the heat ready to serve.



For the kale, you start by blanching them in hot salty water for 2-3 minutes.

In a frying pan, sauté some sliced onions until golden brown. Then add your kale and season with salt. Remove from heat ready for service



For each cup of water, you need two cups of maize flour.

Place your water in a cooking pot to boil. Once boiled, add your flour stirring until you achieve a firm consistency. Ensure that all this time your heat is high. Once your preferred consistency is achieved, lower the heat and cover for 5-10 minutes while stirring occasionally.

Here is a video that explains more on how to make ugali.


Enjoy your meal while hot.

Give it a try and let me know how it turns out in the comments section.

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