Burundian Ubugali
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The Tale of Burundian Ubugali
Story updated
Ubugali, a stiff porridge made from cassava or maize flour, is the everyday staple starch across Burundi and the wider African Great Lakes region, forming the base of most meals alongside beans, greens, or meat stews, much as fufu or ugali function elsewhere on the continent.
Ingredients
Scale:· 4 servings
- 2 cups cassava flour or corn flour
- 4 cups water
- 1 tsp salt (optional)
Instructions
- 1Bring the water to a rolling boil in a heavy-bottomed pot.
- 2Reduce heat slightly and sprinkle in about a third of the flour, whisking constantly to avoid lumps.
- 3Once smooth, gradually add the remaining flour while stirring vigorously with a wooden spoon or paddle.
- 4Continue stirring and folding the mixture over itself as it thickens into a stiff, smooth dough.
- 5Cook, pressing and turning the dough for 8-10 minutes, until it pulls cleanly from the sides of the pot.
- 6Wet a bowl or plate with water and press the ubugali into it to shape into a smooth mound.
- 7Turn out onto a serving plate and serve hot alongside stews such as ibiharage or isombe.
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