Uhuru to Ubumwe: Freedom and history through African cuisine

Whether you cross the border into another county or country, the most natural way of getting acquainted with the area is to feast on a meal that comes from there.

A visit to Kenya does not seem complete without enjoying some ugali with a side of nyama choma or some dry-fry beef or goat meat, and kachumbari. 

This meal holds a form of cultural significance and national identity.

One thing you would find interesting, however, is that Kenya is not the only country with ugali as an indigenous meal.

In different countries, the name, ingredients and method of cooking vary but the outcome is very similar to what we know here at home.

“Posho” is the name for it in Uganda, Zimbabwe coined the name “sadza” for their variation, in Namibia, DRC and Botswana it’s called “pap”, and “mieliepap” from South Africa.

Zambians use the word“nshima” while Nigeria uses the term “fufu”.

Some recipes use maize meal, cassava, millet or sorghum, while others use yam powder. 

The bottom line is that each recipe aims to cook a starch with water to a stiff consistency.

To learn about the different types of ugali across Africa, you could read widely, travel, delve into local foods, or talk with foreign nationals who interest you in their cuisine.

Naturally, food brings people together and that’s why every African gathering is characterised by a meal, allowing people to mingle and creating a space for the exchange of beautiful minds.

It is at such a gathering that you may come to find out that maize, the main ingredient for ugali, is not indigenous to Africa. 

It was first grown in Mesopotamia and introduced to the continent in the 15th century by Portuguese traders. Following a rinderpest epidemic that cut down the cattle population, and the arrival of European settlers who needed the Africans’ labour, maize was introduced more permanently into the system as one of the few crops allowed on African farms, currency for tax and labour and eventually a dependable staple when protein and crop variety depleted.

This significant piece of the history of our country is built on a crop that didn’t belong on our land from the get-go.

Years down the road, any Kenyan banter about luhyas is always served with a joke on ugali and chicken. 

The chatter around any platter is what turns a simple meal into a feast and a celebration of individuals piecing together a mosaic of their different cultures, upbringings, beliefs and dreams.

You can know more about the person next to you over a plate of food, just look at how we go on dates.

Kenyans have aggressively adopted that anything is a reason to come together and eat, and so nowadays we are intentionally putting together events set around sharing food from home and abroad.

On 20 November 2026, the Diploma in Hospitality Management students at Boma International Hospitality College are combining African cuisine, storytelling, music, fashion and immersive cultural experiences in one afternoon to celebrate Uhuru to Ubumwe. 

Uhuru translates to freedom, signifying the struggle for liberation and self-determination, while Ubumwe means dignity in Kinyarwanda, the strength found in coming together despite Africa’s diversity.

Everyone has a seat at the table, whether you are a food enthusiast in the throes of cultural exploration, a hospitality professional or student looking to network, or a tourist or expatriate enjoying new cultural discoveries, every palate will be tried and tasted. The only question is: are you ready to experience it?