Ugali is a staple food in many East African countries, particularly in Kenya, Tanzania, and Uganda. It is made from maize flour (cornmeal) mixed with water and cooked until it forms a thick, dough-like consistency. Ugali is typically served as an accompaniment to various dishes, such as stews, vegetables, or grilled meats. This dish is not only filling but also versatile, as it can be enjoyed with different sauces and sides. Ugali is often eaten by hand, with diners tearing off pieces to scoop up other foods. It plays a significant role in the daily diet and cultural practices of many communities in the region.