Ugali 101 | AfricanFood.recipes – What It Is, How to Cook It, How to Serve It
Ugali 101 | AfricanFood.recipes – What It Is, How to Cook It, How to Serve It Ugali 101 – What It Is, How to Cook It, How to Serve It Making ugali in Southern Africa Ugali plays the same role in East Africa that rice plays globally: a neutral, comforting base that makes everything around it taste bigger. The mild flavor isn’t a flaw—it’s design. Ugali steadies pepper heat, soaks up rich gravies, and lets greens and spices take center stage. “Ugali doesn’t need to impress the tongue—it introduces the stew.” What Is Ugali? Ugali is a firm, scoopable dough made by cooking maize (corn) flour—or cassava flour—with boiling water and vigorous stirring. Once smooth, it’s portioned and served with stews, broths, and vegetables. Across the region it goes by many names: posho (Uganda), nsima (Malawi), sadza (Zimbabwe), and pap (South Africa). Why “Bland” Is Brilliant Contrast: neutra...