Burundian Ubugali

Ingredients

• 2 cups cassava flour or corn flour
• 4 cups water
• 1 tsp salt (optional)

Instructions

1. 1Bring the water to a rolling boil in a heavy-bottomed pot.
2. 2Reduce heat slightly and sprinkle in about a third of the flour, whisking constantly to avoid lumps.
3. 3Once smooth, gradually add the remaining flour while stirring vigorously with a wooden spoon or paddle.
4. 4Continue stirring and folding the mixture over itself as it thickens into a stiff, smooth dough.
5. 5Cook, pressing and turning the dough for 8-10 minutes, until it pulls cleanly from the sides of the pot.
6. 6Wet a bowl or plate with water and press the ubugali into it to shape into a smooth mound.
7. 7Turn out onto a serving plate and serve hot alongside stews such as ibiharage or isombe.

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