Ubugali (Rwandan Cassava and Maize Porridge)

Ingredients

• 1 cup cassava flour
• 1 cup maize flour
• 4 cups water
• Pinch of salt

Instructions

1. 1Bring the water to a boil with a pinch of salt.
2. 2Mix the cassava and maize flours together, then gradually whisk into the boiling water to avoid lumps.
3. 3Reduce heat and stir vigorously with a sturdy wooden spoon until it thickens into a stiff, smooth dough, about 10 minutes.
4. 4Wet a bowl or plate and turn the ubugali out, shaping into a firm mound.
5. 5Let rest a few minutes before slicing.
6. 6Serve warm alongside isombe or a bean stew.

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