Umutsima is a beloved Rwandan dish made with cassava and cornmeal, offering a delicious combination of earthy and nutty flavors. This traditional meal is a staple in Rwandan households and is known for its simplicity and satisfying texture. Served alongside stews or vegetables, Umutsima is a versatile dish that embodies the essence of African culinary traditions.

Ingredients:

1 lb (450 g) cassava flour

1 lb (450 g) cornmeal

4 cups (1 L) water

1/2 tsp (2.5 g) salt

Optional: 2 tbsp (30 g) butter for added richness

Instructions:

Boil Water: In a large pot, bring 4 cups of water to a boil. Add salt to the water.

Mix the Flours: In a separate bowl, combine the cassava flour and cornmeal.

Cook the Mixture: Gradually add the flour mixture to the boiling water, stirring continuously to avoid lumps. Reduce the heat to low and continue stirring as the mixture thickens.

Steam the Dough: Once the mixture forms a thick dough, cover the pot and let it steam on low heat for 15-20 minutes. Stir occasionally to ensure even cooking.

Add Butter (Optional): For extra richness, stir in the butter until melted and well incorporated.

Serve: Once fully cooked, remove from heat and let it cool slightly before serving.

Serving: Serve Umutsima warm alongside your favorite stews, such as Igisafuliya or bean dishes. It’s also delicious with a side of sautéed greens or avocado.

Umutsima is a simple yet flavorful dish that reflects the heart of Rwandan cuisine. Its wholesome ingredients and satisfying texture make it a perfect accompaniment to a variety of meals. Try this recipe to bring a touch of Rwanda to your table!