Ugali (Corn or Cassava Porridge)

Ugali is made by boiling maize (corn) or cassava flour in water or milk until it forms a porridge. This white, bland Rwandan food is similar to rice in appearance. It doesn't have a taste on its own, but when combined with curry or sauce, it soaks up the flavors of the curry to make it taste tasty inside the mouth.

Ugali is served as a ball that takes up the majority of the plate space. A small section is torn and mixed with other foods on the plate before being eaten as a group. Ugali is widely consumed as a main course in Rwanda. It is available in almost all restaurants, homes, and cafes. Rwandans combine Ugali with Matoke, Isombe, Agatogo, stewed beans, and other dishes.

This is a common dish in East Africa. The traditional method of making them is time-consuming and labor-intensive. First, dried cassava or maize is pounded with a mortar and pestle, and then it is continuously stirred while cooking until it becomes a porridge. This staple can also be spelled Bugali, Ubugali, or Ubugari.