Obuwunga (Ugandan Traditional Bread)
Obuwunga is a steamed millet or corn bread from Uganda, made with just flour, salt and water. Because there is so little in it, the grain does all the work, giving a dense, mild loaf that suits a plate of rich stew. It is meant for scooping rather than slicing. Steaming it over banana leaves keeps the crust soft, while a turn on hot coals gives a smoky edge.
Instructions
Stir the millet flour or cornmeal and the salt together in a bowl.
Add water a little at a time, beating with a spoon or a wooden stick, until you have a smooth, thick dough. The amount of water varies with the flour, so go slowly. If the dough is too dry, add more water, and if it is too wet, work in more flour.
Shape the dough into a round or oval loaf and smooth the surface with wet hands so it does not crack.
Pour a little water into a pot and set a steaming rack in the bottom. If you have no rack, line the pot with banana leaves so the bread does not stick.
Set the loaf on the rack or leaves, cover the pot with a lid, and steam over medium heat for about 30 to 40 minutes. The bread is ready when it feels firm and cooked through.
Lift the loaf out and let it cool for a few minutes. Serve it with stews and use pieces of the bread to scoop them up.
For a smokier loaf, cook the dough directly on hot coals or on a hot pan or griddle instead of steaming it. For a softer crumb, work a small amount of vegetable oil or butter into the dough before steaming.
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