ugali, a Kenyan delicacy and staple food – history, eating etiquette, and clarifying misconceptions.is one of those few dishes that does not require the use of utensils. Pinch a small lump of it with your hand and roll it into a ball. Using the thumb, make a depression in the center, scoop the stew and eat.
Ugali, also known as ugali bogobe pap, nsima, and nshima, is a type of maize or cassava flour porridge made in Africa. It is also known as ngima, obusuma, obuchima, kimnyet, nshima, mieliepap, phutu, sadza, kwon, gauli, gima, isitshwala, ubugali, umutsima, and other names.