Obusuma (busuma or vukima) is the Luhya word for Ugali, a Kenyan dish also known as sima, sembe, ngima or posho. 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).