Obuwunga (Ugandan Traditional Bread)
Obuwunga is a staple food in Ugandan cuisine. This simple and hearty bread is made from millet or corn flour and is commonly enjoyed with various stews and dishes.
Ingredients
- 2 cups millet flour or cornmeal
- ½ teaspoon salt
- Water, as needed
Ingredients for 3 servings (240 g) · the original recipe
Method
- 1
In a bowl, combine the millet flour or cornmeal with the salt.
- 2
Gradually add water to the flour, mixing it with a mixing stick or spoon until it forms a smooth and thick dough. The amount of water needed may vary, so add it gradually until the right consistency is achieved.
- 3
Once the dough is ready, form it into a round or oval shape, smoothing the surface with wet hands.
- 4
In a pot, add some water and place a steaming rack at the bottom. Alternatively, you can use banana leaves to line the pot to prevent sticking.
- 5
Carefully place the shaped dough on the steaming rack or banana leaves.
- 6
Cover the pot with a lid and steam the bread over medium heat for about 30–40 minutes, or until the bread is cooked and firm.
Stovetop - 7
Remove the bread from the pot and let it cool for a few minutes before serving.
- 8
Serve with various stews and dishes, using the bread to scoop up the stews.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
Ratings and comments
0 votes · 0 comments. Rate it on its own, or add a comment for the next cook.
Made it? Sign in to rate it and leave a note for the next cook.