That was my impression from reading about it but I’d still like to try it, along with the traditional dishes served with it.
I had a Congolese roommate for awhile in France, and we would all cook for each other sometimes. Those were the only Sub-Saharan African dishes that I recall ever eating, and they were eaten with rice. I didn’t know about ugali back then. (I’d love it if there were a wider variety of international restaurants in the area where I live now.)
Many cultures have similar grain-based dishes, and I’m curious about the little similarities and differences between them - even if they turn out to be a little bland and boring. 
