Information AboutUgali |
| CATEGORIES ABOUT UGALI | |
| african cuisine | |
| staple foods | |
| porridges | |
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The traditional method of eating ugali as a main course (and the most common in the hinterland) is to roll a lump into a ball with the right hand and then dip it into a sauce or stew of Vegetable s and/or Meat . Making a depression with the thumb allows the ugali to be used to scoop, and to wrap around pieces of meat to pick them up in the same way that flat bread is used in other cultures. Firm ugali can also be eaten with a knife and fork. Ugali is similar to Foufou from West Africa , Pap from South Africa , Polenta from Italy and Grits from the southern United States . It is often served as a part of traditional African meals. Ugali is inexpensive to make and the flour can last for considerable time in average conditions. Also, the crops that produce the corn flour will grow reliably in poor seasons. For these reasons, Ugali is an important part of the diet of millions of Africans. In Uganda , ugali has several regional names including "posho". It is known as Nshima in Zambia , Nsima in Malawi , Sadza in Zimbabwe and Pap in South Africa . In Tanzania , ugali is so common that ''chakula'' ( Swahili for food) is used as a Synonym . SEE ALSO EXTERNAL LINKS |
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