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Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and #Names, other names, is a type of maize, corn meal made from maize flour, maize or corn or ''mahindi'' 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 Ewe people, Ewes of Togo, Ghana, Benin, Nigeria and Côte d'Ivoire. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO UNESCO Intangible Cultural Heritage Lists, Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods on the list. Names This dish is eaten widely across Africa, where it has different local names: Etymology The word ''ugali'' is an African languages, African term derived from Swahili language, Swahili; it is also widely known ...
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Sukuma Wiki
Sukuma wiki is an East African dish made with collard greens, known as , cooked with onions and spices. It is often served and eaten with ugali (made from maize flour). In Tanzania, Kenya, Uganda and other parts of East Africa, colewort are more commonly known by their Swahili name, ''sukuma'', and are often referred to as collard greens. It is also commonly mistaken for kale. The literal translation of the phrase 'sukuma wiki' is to "push the week" or "stretch the week". It is a vegetable that is generally affordable and available all-year round in this region. It forms part of the staple dish in this region together with ugali or sima. Sakuma is also known as "agaar" in the Somali language and is part of Somali culture. Description The cultivar group name ''Acephala'' ("without a head" in Greek) refers to the fact that this variety of ''B. oleracea'' does not have the usual close-knit core of leaves (a "head") like cabbage. The plant is a biennial where winter ...
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