It is usually eaten with blended Corchorus olitorius leaves (Dagbani:Salinvogu, Hausa:Ayoyo, Molokai) and okro (Abelmoschus esculentus)[circular reference] with stew on the side. The staple food of Mozambique is a maize porridge and meat or vegetable stew. All of these are served with sauces of vegetables, meat, beans or fish. Since mielie-meal is inexpensive, poor people combine it with vegetables. Mozambique's most famous liquor is undoubtedly Tipo Tinto, a locally brewed dark rum loved by Mozambicans and visitors alike for its distinctive taste (and dirt cheap price). , The traditional method of eating ugali (and the most common in the rural areas) is to roll a lump into a ball with the right hand, and then dip it into a sauce or stew of vegetables or meat. In Malawi nsima made from cassava (chinangwa) is localized to the lakeshore areas, however, when maize harvests are poor, cassava nsima can be found all over the country. It is also known as ngima, obusuma, obuchima, kimnyet, nshima, mieliepap, phutu, sadza, kwon,gauli, gima, isitshwala, and other names.Nsima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour.
Traditionally diners sit around a table or on the floor surrounding the meal. The Portuguese colonization introduced the Catholicism in Mozambique and Angola, that’s why on Fridays meat is not eaten. Eating is done by taking a small lump into one's right palm, rolling it into a ball and dipping it into the relish.
 Nshima/nsima is still sometimes made from sorghum flour though it is quite uncommon to find this. For distinguished guests or visitors, it is usually served with ingokho, (chicken). Breakfast is usually a light meal such as an egg sandwich, maize porridge and tea. , Phutu, pictured with tomato-based relish in the foreground. , The maize flour is first boiled with water into a porridge. Nsima is a dish made from maize flour (white cornmeal) and water and is a staple food in Zambia (nshima/ nsima) and Malawi (nsima). In parts of Kenya, the dish also goes by the informal, "street" name of nguna or donee. The diners have to wash their hands as nshima/nsima is eaten with bare hands. This normally makes a delicious ending to most meals. It can be served hot or, after it has cooled, it can be fried. An indentation in the ball can be made to help scoop the relish or soup. In Malawi, this is often accompanied with hot peppers or condiments like homemade hot pepper sauces from peri-peri or Kambuzi chili peppers or commercial chili sauces like Nali Sauce.
The goat's small intestines are wrapped around small pieces of large intestines before cooking.