Ugali (also sometimes called Sima, Sembe or Posho) is a dish of maize flour (cornmeal), millet flour, or Sorghum flour (or a blend) cooked with water to a porridge- or dough-like consistency. It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern Africa. When ugali is made from another starch, it is usually given a specific regional name.

Ugali (also sometimes called Sima, Sembe or Posho) is a dish of maize flour (cornmeal), millet flour, or Sorghum flour (or a blend) cooked with water to a porridge- or dough-like consistency. It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern Africa. When ugali is made from another starch, it is usually given a specific regional name.