Posho is a traditional Ugandan recipe for a classic accompaniment of ground maize (corn) cooked in water and milk until you have a stiff mass and which is a staple in Uganda. The full recipe is presented here and I hope you enjoy this classic Ugandan version of: Posho.
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This recipe is similar to ugali in that it's ground maize (corn) cooked with water until thick. However, the maize flour used for posho is much finer than the cornmeal used for ugali (it should be fine like wheat flour).
Ingredients:
550g maize flour
1.5l water
Method:
Pour the water into a large pan and bring to a boil. Slowly pour the maize flour into the boiling water as a slow, steady, stream, stirring constantly to prevent lumps from forming.
Continue stirring with a large wooden spoon and mash any lumps that may form to keep the posho smooth.
Continue adding flour until the consistency of the posho is thicker than your typical mashed potatoes. Keep cooking and stirring constantly for about 4 minutes more, or until the mixture is very thick and comes away from the sides of the pot and the maize flour no longer tastes raw. Serve immediately.
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