Ubugali, also known as Ugali or Posho in other regions of Africa, is a staple dish in Rwandan cuisine. Made with finely ground maize flour, it’s a simple yet satisfying accompaniment to many African meals. Its soft, dough-like texture makes it perfect for scooping up stews, vegetables, or grilled meats, creating a wholesome and traditional dining experience.

Ingredients:

2 lbs (900 g) maize flour (cornmeal)

8 cups (2 liters) water

Optional: 1/2 tsp (2.5 g) salt

Instructions:

Boil the Water: In a large pot, bring 6 cups (1.5 liters) of water to a rolling boil.

Add the Flour: Gradually add the maize flour to the boiling water while stirring constantly with a wooden spoon or whisk to avoid lumps.

Mix Thoroughly: Lower the heat and continue stirring until the mixture thickens into a smooth, dough-like consistency.

Adjust Texture: If the mixture is too thick, add some of the remaining water, a little at a time, while stirring. If it’s too thin, sprinkle in more flour.

Cook and Shape: Cover the pot and let the Ubugali cook on low heat for 10 minutes. Stir occasionally to prevent sticking.

Serve Hot: Once cooked, use a spoon to shape the Ubugali into small balls or mound it onto a serving plate.

Serving: Ubugali is traditionally served alongside stews, grilled fish, or sautéed greens. It’s best eaten fresh and warm, with diners using their hands to scoop portions.

Ubugali is more than just a dish; it’s a cultural cornerstone in Rwandan cuisine. This recipe offers a glimpse into the heart of East African dining traditions, delivering a simple yet flavorful accompaniment to your favorite meals. Try it for a taste of Rwanda!