Ugali ( pronunciation as in English, with an emphasis on the long a) is the predominant East African term for a porridge made ​​from corn flour, which is cooked at a relatively solid consistency. Among other names, the court is also widespread in other parts of Africa; it is called in South Africa and Lesotho mealie -pap or papa, sadza in Zimbabwe, Malawi and Zambia nsima, posho in Uganda, Congo and Mozambique nfundi maxima or upswa.

History and distribution

The starchy parts of different crops form the world for most people driving agricultural peoples the basis of their diet. African these are prepared to a great extent traditionally in the form of slurry, which was predominant in Europe the form of feed time. Different types of millet were taken early in Africa itself in culture and grown. They provided the first basis for the court, which is now known as ugali and in East Africa - in the countries of Tanzania, Kenya and Uganda - this is a total meistverzehrte. Alongside these, - depending on growing conditions and trading opportunities - instead, rice, plantains (both of Asian origin, plants), local yams, potatoes ( Europe imported from America ) but some baked goods made ​​of wheat or rye (especially in cities ); still sweet potatoes / sweet potatoes are eaten ( also originating from Asia Plant ) at morning and evening meals sometimes.

The corn plant was introduced by Europeans in the colonial era in Africa. She is originally from America. In the countries and country parts of eastern and southern Africa, where it thrives, it has pushed back all other crops during the 20th century. Ugali is now prepared predominantly from corn flour, rarely from sorghum or millet.

Local is ugali instead be made ​​from cassava or rare cooked since the 20th century from wheat ( in hot or high-lying growing areas ).

From ugali is called only if the starch-containing plant parts ( grain seeds or tubers ) or similar right to a fine consistency of flour, groats, meal be crushed or mashed and then cooked to a pulp.

In West and Central Africa, the related dishes are Fufu ( also written by French reading Foufou ) Akple known ( in the Volta Region) and Tô ( in Benin). Ugali is mainly in Tanzania in many parts of the country, outside of rice-growing areas, so pervasive, that the word is partially ever used as a synonym for "food ". Even in cities, it belongs in operated and frequented by Africans restaurants to customary courts or is partly dar. at all the only offer

The preparation

For the classic formulation corn kernels are crushed in a mortar with salt and a little water and then boiled with the addition of water. A more modern method is similar to the preparation of European polenta. These little corn flour is stirred in water and boiled on the hearth or the hearth. Then added with stirring gradually more corn flour. Stirring frequently and adding a little water if necessary, the slurry is about half an hour (or less) cooked until the mass is always tough and clenches into a ball. It is then no longer flowable slurry, but is similar in consistency rather a dish that was up to strength as between a " fixed geratenen " mashed potatoes and dumplings.

For Europeans, ugali is English translated by locals with stiff porridge, so as stiffness cereal groats based on the popular UK Court of oatmeal, porridge. For a more flowable Breigericht the name of Uji is in Swahili, however, ( j pronounced as in English, stressed on the long U) usual.

The meal

The unseasoned ugali with a variety of side dishes is served - whichever man is available: sauces, stews or casseroles, on the coast of the sea or large lakes often with fish, rare meat ( in East Africa mostly of chicken or goat), almost always with vegetables, often legumes. A sauce can for example consist of native spinatartigem leafy vegetables or pumpkin leaves, onions, vegetable oil and ground peanuts. Regional ugali is also - served with (strongly acidic ) thick milk as a meal - alone.

Traditionally, meals are eaten with your hands. Guests are served for this reason at the table at the beginning of the wash water in a bowl, soap and hand towel. The polenta is eaten by molding with the fingers of the right hand bite-size pieces, if necessary pushing with the thumb a pit -like depression and then this portion for receiving the supplement (s) used or dunk in the sauce and leads to the mouth. Cutlery is customary only European guests or in restaurants in larger cities.

After African understanding and use of language is ugali, even at üppigerem food offer by no means a supplement is (about to be a main dish, such as meat or fish), but conversely it is used as the feed ( Swahili: spoken chakula / "ch" as in English, stressed on the long "u" ) is considered to be the side dishes ( Swahili: mboga, pronounced " m -bo -ga " with emphasis on the long " o ", that literally means " vegetable" ) are served. Even in restaurants are ordered according ugali nyama (pronounced "n -ya -ma ," emphasizes on the first - short - "a") or ugali maharagwe ( stressed on the penultimate syllable, "w" as in English ) for one serving " ugali ( with ) meat "or" ugali ( with ) beans ".

Mealie - Pap in Namibia

Mealie - Pap (also Mielie - pap ) is of mealie - meal (maize flour ), water, milk or Omaere produced and is usually eaten out of hand. It is the traditional staple food in many parts of Namibia, with the exception of the north, where the pap is made from Mahangu ( pearl millet ). Mealie - pap is cooked in the morning and serves in the first liquid form as the main component of breakfast, is up to the lunch due to the dehydration of solid and finally eaten in the evening in a very firm consistency. These meat in the evening, if any, consumed.

The Herero use for the preparation usually cow's milk, goat's milk, however, is mostly in the Damara used. In rural areas, the hominy is also enriched with sugar, honey or butter. Other variations of mealie - pap are Maheei and Maxau. In recent years, home-made or bought bread has become a popular alternative of mealie - pap.