About this Dish
Uganda's firm maize porridge, the everyday starch served alongside stews.
History & Origin
Posho (also called ugali elsewhere in East Africa) is a staple across Ugandan households, eaten by hand and dipped into beans, greens, or meat sauce.
IngredientsServes 2
🌽White maize flour (posho flour), 2 cups
💧Water, 4 cups
🧂Salt, 1 teaspoon
🧈Margarine or butter, 1 tablespoon (optional)
Method
1
Pour 3 cups of water into a medium heavy-bottomed saucepan and bring to a rolling boil over high heat. Add the salt and stir to dissolve.2
Mix the remaining 1 cup of cold water with the maize flour in a bowl, stirring until you have a smooth lump-free paste. This step helps prevent lumps forming when it hits the hot water.3
Slowly pour the maize flour paste into the boiling water while stirring constantly with a wooden spoon or a strong whisk. Keep stirring vigorously so no lumps form at the bottom.4
Reduce the heat to low and continue to stir frequently for about 5 minutes as the mixture thickens into a stiff, firm porridge. It will start pulling away from the sides of the pot.5
Cover the pot with a tight lid and let the posho steam on the lowest heat for 10 to 15 minutes, lifting the lid to stir from the bottom every few minutes to prevent burning.6
Stir in the margarine or butter if using, then taste and adjust salt. The posho is ready when it is firm, smooth, and holds its shape when you press a spoon into it.7
Wet a large plate or bowl with water, then scoop the posho onto it and shape it into a smooth mound or round. Serve immediately alongside a bean stew, groundnut sauce, or vegetable relish.User Reviews
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