To be honest—and maybe it’s a Western palette thing—ugali is not the thing most people would find most exciting about sub-Saharan food. At least in Tanzania, where I’ve spent some time, it tastes pretty much just like flour and water stirred together, with the consistency of anything from thick soup to stiff, stodgy bread dough.
Now, I understand I’ve just presented the mindset of the typical non-African, as described in your first article. I’m sure it tastes like comfort food if you grew up with it.
