Entree: Uganda – Posho (Stiff maize porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 12 min

Total 20 min

Ingredients

- 4 cups (960 ml) water
- 2 cups (300 g) coarse maize meal (cornmeal), white or yellow
- 1 tsp (6 g) salt
- 1 tbsp (15 ml) cooking oil or butter (optional, for sheen)
- Additional water as needed for consistency

Instructions

1. Bring 3 1/2 cups (840 ml) of the water to a rolling boil in a heavy-bottomed pot. Stir in the salt.
2. Reduce heat to medium-low. Gradually sprinkle about half of the maize meal into the boiling water while whisking or stirring briskly with a wooden spoon to prevent lumps.
3. When mixture thickens, add the remaining 1/2 cup (120 ml) water and the rest of the maize meal a little at a time, stirring continuously. The mixture will become stiff and pull away from the sides of the pot.
4. Lower heat to a gentle simmer and cook, stirring and turning the posho with a strong wooden spoon or spatula, 8–12 minutes more, until the meal is fully cooked and no raw flour taste remains. Add a splash of water if the mixture becomes too dry while cooking.
5. If using, stir in the oil or butter for a glossy finish. Form the posho into a round or divide into portions using the spoon.
6. Serve hot as the central starch of the meal, traditionally eaten by hand with stews, sauces, or greens.