ugali
Sign in to saveAlso known as bugali, busuma, kimyet, kuon, ngima, obusuma, posho, sembe
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, 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. In 2017, the dish was added to the UNESCO Re
Key facts
- Food.name
- Ugali
- Food.image
- Ugali & Sukuma Wiki.jpg
- Food.image_size
- 250px
- Food.caption
- Ugali and sukuma wiki (collard greens)
- Food.type
- Staple
- Food.main_ingredient
- Maize meal (also known as mielie meal, or ground white maize)
- Food.similar_dish
- Banku, fufu
- Food.cookbook
- Ugali
via Wikipedia infobox
Wikidata facts
- Instance of
- dish
- Subclass of
- swallow
- Part of
- Ugandan cuisine
- Country of origin
- Kenya
- Material used
- Mielie-meal
- Image
- Ugali & Sukuma Wiki.jpg
Show 3 more facts
- location of discovery
- East Africa
- Commons category
- Ugali
- indigenous to
- Kalenjin people
Sources (1)
via Wikidata · CC0
~18 min read
Encyclopedic overview
19 sectionsContents
- Names
- Etymology
- History
- Varieties
- African Great Lakes
- Ghana
- Kenya
- Malawi, Zambia
- Nigeria
- South Africa
- Zimbabwe
- Similar dishes
- Gallery
- See also
- References
- Citations
- General and cited sources
- Further reading
- External links
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, 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. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods on the list.
== Names == thumb|Malawian children eating nsima, ndiwo, and masamba thumb|Ugali with beef and sauce This dish is eaten widely across Africa, where it has different local names:
Excerpted from Wikipedia’s “ugali” article, available under the CC BY-SA 4.0 licence.