UBUGALI (CASSAVA PORRIDGE)

 

4 cups cassava meal

oil or spiced butter

 

Bring 4 to 6 cups of salt water to the boil, pour in the oil and slowly stir in the cassava meal, until it has the desired consistency. If necessary, add another 2 to 3 cups of boiling water, rubbing the porridge against the side with a wooden spoon. Cook for a further couple of minutes.

Suitable as a side dish with meat dishes.

 

Variations :

A similar porridge can be made with corn or millet flour.

 

Serves 4 - 5.

 

country : Rwanda

course : vegetable dish

 

source : Ostafrikanisch kochen : Gerichte und ihre Geschichte / Ketsela Wubneh-Mogessie (my translation)