Ugali

Ugali is also known as sima, is a stiff maize flour porridge popular in Africa. Vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, ovuchima, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, and umutsima are some of the other names Sima is made from a variety of flours, including millet and sorghum flours, and is sometimes combined with cassava flour.

It is cooked until it reaches a stiff or firm dough-like consistency in boiling water or milk. The dish was one of a few foods added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2017.

Ugali is unquestionably Kenya's national dish. It's similar to polenta (raw Italian cornmeal) and can be found on almost every Kenyan menu. It would be like visiting Paris for the first time and not taking a photo of the Eiffel Tower if you didn't eat ugali.

While on an official visit to Kenya as President of the United States, Barack Obama reminisced about eating ugali with his sister. Keep an eye on this.

Ugali is made by continuously mixing maize flour or cornmeal with hot water over high heat until a dough-like consistency is achieved. The most common flour used is maize flour, but you can also use millet flour, cassava flour, or sorghum flour.

People in Kenyan villages prefer a heavier flour made by grinding maize without removing any nutrients in a mill. In my opinion, the denser the ugali, the more filling and nutritious it is.