 Ugali and sukuma wiki (collard greens) | |
| Alternative names | Posho, nsima, akume, Ewokple, akple, amawe |
|---|---|
| Type | staple |
| Region or state | West Africa, East Africa and parts of Southern Africa |
| Associated cuisine | Kenya, Tanzania |
| Main ingredients | Maize meal (also known as mielie meal, or ground white maize) |
| Similar dishes | |
Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, Democratic Republic of the Congo, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Cote D'Ivoire. [1] It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency.[2] In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list.[3]
- ^ "Ugali - a Kenyan cornmeal". Taste Of The Place. 16 October 2017. Retrieved 23 August 2018.
- ^ "How to prepare ugali/posho". Yummy. 4 May 2015. Retrieved 23 August 2018.
- ^ "UNESCO - Nsima, culinary tradition of Malawi". ich.unesco.org. Retrieved 26 June 2021.