Ugali pur
Kenya, Tanzania, Uganda
Ugali is a thick, dough-like dish made primarily from cornmeal and water. In Kenya, Tanzania, Uganda, and other East African countries, ugali has become a staple food during times of food crises. Corn is relatively inexpensive and accessible, so during periods of scarcity, when access to a variety of food products is limited, ugali is often the only meal people can prepare.
Impact of Corporations: In many regions of East Africa, agricultural corporations exploit the land for export crops such as tea, coffee, and flowers, which are sold on global markets. As a result, local farmers have limited access to land and are unable to grow enough corn for local consumption. Consequently, ugali – which is traditionally served with vegetables, meat, or sauce – is increasingly eaten on its own, leading to malnutrition.
INGREDIENTS:
- 2 cups cornmeal (or another available grain meal)
- 4 cups water
- Salt (optional, if available)
PREPARATION:
- Boil the water: In a pot, bring water to a boil. You can add a pinch of salt if available, but in times of scarcity, ugali is often made without any seasonings.
- Add the cornmeal: Gradually add the cornmeal to the boiling water, stirring constantly with a wooden spoon to prevent lumps from forming.
- Stirring: Stir vigorously until the mixture becomes thick and starts to pull away from the sides of the pot. This should take about 10-15 minutes.
- Cooking: Reduce the heat and continue to cook the ugali for a few more minutes, stirring constantly to achieve a smooth consistency.
- Serving: Spoon the ugali onto a plate. In times of scarcity, it is eaten plain, without any accompaniments, which underscores the simplicity of the meal.
In East African countries such as Kenya, Tanzania, and Uganda, the activities of international corporations have a devastating impact on local communities, leading to widespread poverty and hunger. These corporations, focused on export-oriented production, exploit vast areas of fertile land for crops such as tea, coffee, flowers, and tobacco, which are sold on global markets. The profits from these ventures largely benefit foreign investors, while local people lose access to the land that has provided their food for generations.
As corporations take over the best agricultural land, local farmers are pushed onto more barren, less accessible areas. Farming in these regions becomes nearly impossible due to soil degradation, lack of access to water, and limited resources. Communities that were once self-sufficient, with access to diverse crops, are now forced to rely on marginal land, often struggling to survive.
At the same time, the intensive use of natural resources by corporations leads to environmental pollution and the destruction of ecosystems. The overuse of water in arid regions to sustain large plantations contributes to droughts, exacerbating the food crisis. Corporations engaged in mineral and oil extraction further pollute the water and soil, making it difficult for local communities to sustain their agricultural activities.
As a result, traditional forms of agriculture collapse, and rural communities lose their sources of income and food. The rising cost of food, driven by the limited availability of locally grown products, makes it increasingly difficult for the poorest people to afford even basic foodstuffs. With land and natural resources controlled by foreign corporations, local residents become dependent on expensive, imported food.
This situation leads to increasing social inequality. The wealth generated by the exploitation of resources and export agriculture is concentrated in the hands of corporations and elites, while large segments of the population remain in poverty, often struggling to survive. Communities that once enjoyed diverse diets and stable lifestyles now suffer from food shortages, chronic malnutrition, and an escalating food crisis.
