No Spam Recipes

Posho (Ugandan Cornmeal Porridge)

Posho (Ugandan Cornmeal Porridge) — a ugandan recipe, 3 ingredients.

Ugandan

contains glutencontains dairy

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 cups water
  • 1 cup maize flour (cornmeal)
  • 1 tablespoon butter or vegetable oil (optional, for added richness)
Make it lactose-friendly
  • 1 tablespoon butter or vegetable oil (optional, for added richness) → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. In a cooking pot, bring the water to a boil over medium heat.
  2. Gradually add the maize flour to the boiling water, stirring constantly with a wooden spoon or whisk to prevent lumps from forming.
  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. 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.
  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. Remove the pot from the heat and let the posho rest for a few minutes before serving to allow it to set further.
  7. Serve the posho warm as a comforting and nourishing side dish with stews, vegetables, or any other Ugandan delicacies.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0