At Kenya Diggit! We love Ugali!
Known as ugali in Kenya and Tanzania, this starchy, polenta-like side dish goes by different names in sub-Saharan Africa. In Malawi and Zambia it is called nsimaor nshima. The South African name for it is pap ormealie pap. Zimbabweans call it sadza. Ugali (also sometimes called sima or sembe) is a dish of maize flour (cornmeal) cooked with water to a porridge- or dough-like consistency.
White cornmeal is the most commonly used grain for ugali. But you can substitute sorghum, millet or coarse cassava flour or even hominy grits. More or less water can be added to achieve the consistency you prefer. Stir in a little butter if you like for a richer flavor.
Ugali is easy to make so we at Kenya Diggit! thought to share a simple defined How-to with you 🙂