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This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2010) The topic of this article may not meet the general notability guideline. Please help to establish notability by adding reliable, secondary sources about the topic. If notability cannot be established, the article is likely to be merged, redirected, or deleted. (March 2010) 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). 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 .