Obusuma
| Obusuma | |
|---|---|
| Alternative names | Busuma, vukima |
| Type | Porridge |
| Place of origin | Kenya |
| Main ingredients | Cornmeal, water |
 Cookbook:Obusuma  Obusuma | |
Obusuma (busuma or vukima) is the Luhya word for Ugali, a Kenyan dish also known as sima, sembe, ngima or posho.[1] It is made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In Luhya cuisine it is the most common staple starch.
Obusuma is commonly served with tsimboka,or etsifwa, (vegetables), inyama, (meat), inyeni, (fish), omena, (whitebait) or mrere (jute leaves). For distinguished guests or visitors it is usually served with ingokho, (chicken).
Obusuma can also be prepared from other starches like millet, (known as obusuma bwo bule), sorghum or cassava (obusuma bwo 'muoko). In Luhya culture, especially Luhya Wedding traditions, obusuma prepared from millet was traditionally included among delicasies on a bride's high table .
See also
References
- ↑ "Kenya Information Guide Home page". Retrieved 24 June 2013.
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