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Ugali – maize flour cooked with water to a porridge- or dough-like consistency. The dish is common in the local cuisines of the eastern African Great Lakes region and Southern Africa. Upma – a common South Indian and Sri Lankan Tamil breakfast dish, cooked as a thick porridge from dry roasted semolina. Various seasonings and vegetables are ...
Ugali: African Great Lakes: A dish of maize flour cooked with water to a mush, [8] porridge- or dough-like consistency. It is the most common staple starch featured in the local cuisines of the eastern African Great Lakes region and Southern Africa. When ugali is made from another starch, it is usually given a specific regional name. See also pap.
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Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma originated from South India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, [2] Karnataka, Maharashtra, and in Sri Lankan Tamil communities.
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