I've learned a lot researching for the ZWT '05: Eastern Africa's Ugali (similar to Southern Africa's Mealie-meal, Nshima, and Sadza) is usually made from maize (corn) which was brought from the Americas to Africa by Europeans. Previously it was made from millet. These starchy Fufu-like "foundations" are the Eastern African versions of Western African staples like Fufu (which is generally made from yams, plantains, or cassava tubers) and Banku, Kenkey, or Tô. -- They are all starchy accompaniments for the African soup or stew or sauce, or other dishes with sauce or gravy. They are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. Many Africans feel they haven't had a meal unless they have eaten Fufu or Ugali with a sauce or stew.