Ugandan recipe
How to make Posho
Kawunga
All of Uganda
White maize flour stirred into boiling water until it becomes a firm, smooth dough, then cut into slices or served in a mound. It is cheap and filling, eaten with beans, greens or groundnut sauce, and is a standard meal in schools.
Ingredients
- 1 litre water
- 300 to 400 g white maize flour (maize meal)
- A pinch of salt (optional)
Method
- Bring the water to the boil in a heavy pan, with the salt if you like.
- Sprinkle in about a third of the flour and stir well until smooth. Let it bubble for 2 minutes.
- Add the rest of the flour a little at a time, stirring and pressing firmly with a wooden spoon, until the dough is thick and pulls away from the pan (you may not need all of it, or you may need a little more). Take care, it can spit.
- Lower the heat, cover and leave for 3 to 5 minutes, then turn it over once more.
- Turn it out onto a plate, shape it with a wet spoon and serve hot with beans or groundnut sauce.
Made it at home? Tick it off and it goes into your kitchen passport.
The same dish is called ugali in Kenya and Tanzania. A thin version of posho is eaten as porridge for breakfast.
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