Ugali (also sometimes called kimnyet, sima, sembe, obokima, kaunga, dona, obusuma, ngima, arega or posho) is a dish made of maize flour (cornmeal), millet flour, or Sorghum flour (sometimes mixed with cassava flour) cooked in boiling liquid (water or Milk) to a stiff or firm dough-like consistency (when it is a porridge then it is called uji) and served with salad. It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern Africa. When ugali is made from another starch, it is usually given a specific regional name.