Posho (Ugandan Cornmeal Porridge)

• 3 cups water
• 1 cup maize flour (cornmeal)
• 1 tablespoon butter or vegetable oil (optional, for added richness)

Ingredients for 2 servings (850 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a cooking pot, bring the water to a boil over medium heat.

   Stovetop
2. 2

   Gradually add the maize flour to the boiling water, stirring constantly with a wooden spoon or whisk to prevent lumps from forming.

3. 3

   Continue stirring the mixture until it thickens and begins to pull away from the sides of the pot. This typically takes about 5–10 minutes.

4. 4

   Reduce the heat to low, cover the pot with a lid, and let the porridge simmer for an additional 5–10 minutes, allowing the flavors to meld and the porridge to reach the desired consistency.

   Stovetop
5. 5

   If using, add butter or vegetable oil to the porridge and stir until well incorporated. This step adds a delightful richness to the posho.

6. 6

   Remove the pot from the heat and let the posho rest for a few minutes before serving to allow it to set further.

7. 7

   Serve the posho warm as a comforting and nourishing side dish with stews, vegetables, or any other Ugandan delicacies.