Kawunga/Ugali, as it is called in many parts of Uganda, is a thick cornmeal porridge, quite similar to polenta; although it is made from white maize, or mealies and is normally cooked to a comparatively stiffer consistency.
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Thick cornmeal porridge is actually the mainstay of the local cuisines of many African countries. They only differ slightly in the final stiffness and whether they are cooked by adding dry powder to boiling water or whether a mixture of the cornmeal and water is done first. Ugali can also be prepared by wrapping it into fresh banana fibres to give it a sweter aroma.
Always available in all restaurants both local and Internationally operated in the country.
