Translation:I ask for ugali.
For those who are unsure of what ugali is:
Ugali (also sometimes called Sima, Sembe, Obokima, Kaunga, Dona, Obusuma 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 porridge- or dough-like consistency. 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.
Ugali is not uji. Uji is like porridge - you need a spoon to eat it, or can drink it. Ugali on the other hand can be taken in bits and dipped in soup. You can even roll a piece of it in your hand into a ball and use your thumb to make an indent in it so it is like a handle-less spoon and use it to eat a little soup.
It depends on what it is made of. Most ugali is made from maze meal, not millet. In south Nyanza province in Kenya, "ugali" made from millet was called "wimbi" 30-45 years ago, but that might have been a tribal word instead of Swahili -Kuria or Luo. Anyone know if wimbi is, in Swahili, a form of ugali?