Ugandan
Posho (Ugali)
A thick, dense, and smooth porridge made from white maize flour (cornmeal) and water. It is the most common staple carbohydrate in Uganda, serving as the foundation for almost every meal, with a neutral taste that perfectly complements flavorful stews and sauces.
Ingredients
Method
- Bring the 4 cups of water to a rolling boil in a heavy-bottomed pot. Add salt if using.
- Reduce the heat to medium. Begin sprinkling the maize flour into the boiling water a little at a time, letting it sink before stirring.
- As you add the flour, stir continuously with a wooden spoon to prevent lumps from forming. This is the most critical step.
- Once all the flour is incorporated, the mixture will be very thick and start to pull away from the sides of the pot. It will also form large bubbles that can pop and burn.
- Reduce the heat to low. Continue to stir and turn the posho, pressing it against the sides of the pot to cook out any raw flour taste and achieve a smooth texture. Cook for another 5-10 minutes.
- Once the posho is smooth and no longer sticks to the sides of the pot, it is ready. It should be firm enough to hold a shape.
- Quickly transfer the hot posho to a serving bowl. Use a wet spoon to smooth the top into a round dome shape.
- Serve the posho immediately while it is very hot and soft.