Juma Mukhwana Challenges Millers to Introduce Strawberry and Vanilla-Flavoured Ugali
Kenya’s maize millers have been challenged to think beyond traditional ugali by introducing creative flavours such as strawberry and vanilla in an effort to attract more consumers and expand the country’s food export market.
Industry Principal Secretary Juma Mukhwana made the proposal while speaking at the Kenya Millers Fortification Index Awards on Saturday, October 31, 2026.
Mukhwana suggested that introducing different flavours could help make ugali more appealing to international consumers, particularly in markets where the traditional Kenyan staple is less familiar.
His remarks have sparked conversations about innovation in Kenya’s food industry, with the unusual combination of strawberry, vanilla and ugali attracting attention.
Government Wants Millers to Explore New Markets
According to Mukhwana, Kenya’s maize milling industry needs to explore new ways of presenting traditional foods to consumers beyond the country’s borders.
He encouraged millers to consider product innovation as a way of increasing demand and creating new opportunities in the export market.
Ugali remains one of Kenya’s most recognised staple foods, commonly prepared using maize flour and served with vegetables, meat, fish and other accompaniments.
However, expanding its international appeal may require producers to experiment with different products, packaging and flavours that suit changing consumer preferences.
The proposal comes as Kenya continues to explore opportunities to strengthen its manufacturing and agricultural value chains.
Strawberry and Vanilla Ugali: Innovation or Unusual Combination?
The suggestion of strawberry and vanilla-flavoured ugali has generated curiosity because the flavours are more commonly associated with desserts, beverages and sweet products.
Traditionally, ugali is prepared as a savoury meal, making the proposed flavours an unexpected departure from how many Kenyans know the dish.
Some consumers may view the idea as an opportunity to experiment with Kenya’s traditional food culture, while others may prefer the familiar taste of ordinary ugali.
The proposal also raises questions about how the products would be prepared, what meals they would accompany and whether consumers in international markets would embrace them.
For now, the suggestion represents a call for innovation rather than confirmation that strawberry or vanilla ugali products are already available commercially.
Food Fortification Remains Important
Mukhwana made the remarks during the Kenya Millers Fortification Index Awards, an event focused on recognising efforts to improve the nutritional quality of milled food products.
Food fortification involves adding essential vitamins and minerals to commonly consumed foods to help address nutritional deficiencies.
Maize flour is an important part of Kenya’s food supply, making the milling industry a significant partner in efforts to improve public nutrition.
The awards therefore provide an opportunity to recognise millers working towards improved food quality, nutritional standards and responsible production.
Can Flavoured Ugali Become an Export Opportunity?
Kenya has an opportunity to promote its traditional foods to international markets through product development and stronger branding.
Ugali is already familiar to many Kenyans living abroad and communities across East Africa. However, attracting consumers who have never encountered the dish could require new approaches.
Flavoured products could potentially create opportunities in speciality food markets, although their commercial success would depend on consumer research, taste, pricing, nutritional value and compliance with international food standards.
Mukhwana’s proposal has therefore opened an interesting conversation about how Kenya can modernise traditional foods without losing their cultural identity.
Whether strawberry and vanilla ugali will eventually find their way onto supermarket shelves remains to be seen, but the suggestion has certainly given Kenyans something new to discuss.
