Posho (Ugandan Cornmeal Porridge)
Posho is a plain Ugandan porridge of maize flour and water, and it is built to sit next to something saucy. Stirring the flour into boiling water a little at a time is the one technique that matters, since it keeps the mixture smooth. A short covered simmer finishes it. Spoon it beside bean stew, greens or meat gravy and use it to scoop up every last bit.
Instructions
Pour the water into a cooking pot and bring it to a boil over medium heat.
Add the maize flour a little at a time, stirring constantly with a wooden spoon or whisk. Adding it slowly keeps lumps from forming.
Keep stirring for about 5 to 10 minutes, until the mixture thickens and starts to pull away from the sides of the pot.
Turn the heat down to low, cover the pot, and let the posho simmer for another 5 to 10 minutes. It is ready when it has the thickness you want.
If you are using butter or oil, stir it in until it is fully mixed through.
Take the pot off the heat and leave the posho to rest for a few minutes so it can set a little more.
Serve it warm alongside stews, vegetables, beans, greens or other Ugandan dishes. For a thicker posho use less water next time, and for a thinner one use more.
Make it personal.
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