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Ugali
Type of maize meal made in Africa / From Wikipedia, the free encyclopedia
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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, DRC, 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]
Quick Facts Alternative names, Type ...
![]() Ugali and sukuma wiki (collard greens) | |
Alternative names | Posho, nsima, akume, Ewokple, akple, amawe |
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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 | |
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