Entree: Burundi – Bugali (Stiff cornmeal porridge staple from Burundi served to accompany stews)

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 5 min

Cook 15 min

Total 20 min

Ingredients

- 4 cups (960 ml) water
- 2 cups (200 g) fine white cornmeal (maize flour)
- 1 tsp (5 g) salt
- 2 tbsp (28 g) butter

Instructions

1. Bring 3 cups (720 ml) of the water to a rolling boil in a heavy-bottomed saucepan. Stir in the salt.
2. Reduce heat to low–medium. Gradually sprinkle the cornmeal into the boiling water while whisking or stirring vigorously to prevent lumps.
3. Once all the cornmeal is incorporated, add the remaining 1 cup (240 ml) water and continue to cook, stirring frequently with a wooden spoon or spatula. The mixture will thicken and pull away from the sides of the pan.
4. Add the butter and beat or stir hard for 3–5 minutes until the bugali is smooth, dense, and holds its shape. Press into a serving bowl or mound on a plate, let set for a minute, then turn out and serve hot with stews or sauces.