RCI-RC.005.0061.001
Ugandan Porridge
Ugandan Porridge from the Recidemia collection
Prep10 min
Cook45 min
Total55 min
Servings4
Difficultybeginner
Ingredients
- of Sosoma (sorghum125 gramsSoya, and maize flour mixed in equal proportions)
- of boiling water equivalent to 2 liters4 cups
- or 1/4 liter of cold water1 cup
- of Sugar or a small amount of salt12 teaspoons
Method
1
Measure out the sosoma (sorghum, soya, and maize flour mixture) into a mixing bowl.
2
Pour the cold water into the bowl with the sosoma and stir vigorously until the mixture is smooth and free of lumps.
2 minutes
3
Bring 4 cups of water to a rolling boil in a large pot over medium-high heat.
5 minutes
4
Slowly pour the smooth sosoma mixture into the boiling water, stirring constantly to prevent lumps from forming.
2 minutes
5
Reduce the heat to medium and continue stirring frequently to avoid sticking to the bottom of the pot.
15 minutes
6
Cook until the porridge thickens and reaches a smooth, creamy consistency, stirring occasionally.
3 minutes
7
Stir in the sugar or salt according to taste preference, adjusting the amount as needed.
8
Pour the hot porridge into serving bowls and serve immediately while steaming.