Ugali (Kiswahili language) is a thick porridge popular in Eastern and Southern Africa and is prepared using flour from whole or dehulled grains. Traditional methods of ugali preparation and consumption are described. Ugali quality characteristics of 61 sorghum cultivars, including those of the International Sorghum Food Quality Trials, were evaluated by taste panels. It was observed that a light colored ugali with least tack~nessw as the most des~rable. In general, cultivars with corneous grains and high breaking strength produced ugali with the most desirable textllre and keeping quality.