Ugali, the culinary heartbeat of the nation of Kenya is made from maize flour. Ugali is consumed across Africa and it goes by different names across the continent: Sima (Tanzania/Kenya), Sadza (Zimbabwe), Pap (South Africa), Nsima/Nshima (Malawi/Zambia), Posho/Obusuma (Uganda), Ubugali/Kaunga (Rwanda), Corn fufu in West Africa and Couscous de maize in French-speaking regions. While white maize flour is the most common, we have versions made from millet, sorghum, or cassava flour, particularly among the Luhya people in western Kenya. In the traditional African Society, among the Luhya people a woman was considered ready for marriage or a good wife if she knew how to prepare ugali well.
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Location: Zoom
Contact name: Dana Szabados
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Closing date: 02 June 2026