ugali
🇰🇪 A dish from Kenya
Ugali, also known as posho, nsima, papa, pap, mogobe, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn or mahindi flour in several African countries: Kenya, Uganda, South Sudan, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, Democratic Republic of the Congo, Rwanda, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Ivory Coast. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency.
What gives it away
| 🥘Main ingredients | maize/corn flour, water |
|---|---|
| 🔥Cooking method | boiled and stirred until stiff dough forms |
| 👅Flavour & style | plain, starchy, neutral |
| 🕒When it’s eaten | staple eaten with stews, greens or meat |
More food from Kenya
Frequently asked questions
Where does ugali come from?
ugali is a dish that originated in Kenya.
What is ugali?
Ugali, also known as posho, nsima, papa, pap, mogobe, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn or mahindi flour in several African countries: Kenya, Uganda, South Sudan, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, Democratic Republic of the Congo, Rwanda, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Ivory Coast. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency.