How to make Posho/Ugali/Kawunga/Busiima/Nshima
Description
Here is a recipe I wrote yesterday after reading about samdick's request for a posho recipe in the recipe forum. This is meant to give a start for people who have never prepared it. Those who have never used any measurements, but their experience would probably frown at this, but that's ok ;)
Summary
| Yield | |
|---|---|
| Source | admin |
| Prep time | |
| Cooking time | 15 minutes |
| Total time | 15 minutes |
Ingredients
Instructions
You will need a strong wooden or plastic utensil suitable for mingling
a very stiff mixture.
- Bring the water with the salt to a boil. Reduce the heat to medium.
- Carefully and slowly pour the flour into the pan while vigorously mixing to avoid any lumps forming, to form a smooth mixture. You will note that it very rapidly thickens to a very stiff consistency. You will need to hold the pan down with one hand.
- Keep mixing and turning for 5 - 7 minutes. Look at the middle picture to see what it should roughly look like. The heat should be such that you can mingle for that length of time without the layer at the bottom getting burnt. Using a teflon pan is best as nothing sticks to the bottom of the pan.
- Serve hot.
If you have no way of measuring the ingredients, this is what has worked for me: 1 measure of flour requires a little less than twice the volume of water. So 1 cup of flour needs about 2 cups of water. You may need to experiment a bit ...
21st October, 2010: This recipe has been updated & a video added.
Notes
Since posho takes a very short time to get ready. The sauce should be ready before preparing it, unless you have a way of keeping it warm. In some Ugandan communities, this is achieved by wrapping it banana leaves & steaming it, which apparently gives it a fine aroma.
Posho goes well with different meat & fish sauces as well as with vegetables such as "sukuma wiki", groundnut sauce and much more.
Posho is best made with white maize flour, but those who do not have access to it (mainly outside Africa) use yellow maize/corn flour, which to me does not taste as good. In some European countries, many Africans use semolina, known as "Weizengrieß" in German, otherwise used to make puddings & pasta as a substitute.
Some people susbsitute part of the water with milk. I have not tried it, yet.
Posho is eaten in many parts of Africa and is a staple in many communities. Some of the names for it apart from Posho: Kawunga (Luganda), busiima (Lugisu), obusima (Lusamya), bando (Lugwere), Ugali (Swahili), Nshima (Zambia), etc. There may be some variation in the way it is prepared.
More information from other (external) sources:
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