Posho (Ugali) - Ugandan Maize Meal Porridge/Stiff Dough

  • Total Time - 20 minutes
  • Prep - 5 minutes
  • Cooking (Mingling) - 15 minutes
  • Servings: 4
  • Country: Uganda
Posho (Ugali) on a plate with stewed sauce.

For making posho, white maize flour (maize meal) is best, which is finely ground but coarser than cornstarch (corn flour). Traditionally, no salt or butter is used, as posho is intended to serve as a neutral carrier for a savory, flavorful sauce or stew.

The most important part of this recipe is the stirring technique, known as mingling, which requires a sturdy wooden spoon and strength to achieve a smooth, stiff, and lump-free consistency.

Ingredients

Ingredients for Posho (Ugali)

  • 2 cups (approx. 300 g) Maize Flour (Cornmeal, white)
  • 3.5 cups (approx. 850 ml) Water
  • 0.25 tsp Salt (optional)

Instructions

Step 1: Prepare the water and flour

Bring the water to a strong, rolling boil in a large, sturdy pot.

Carefully remove and set aside about 1.5 cups of the boiling water (you will use it if the posho is too stiff). Add the optional salt.

Step 2: Initial Porridge

Reduce the heat to medium and quickly and gradually pour about half a cup of the maize flour into the boiling water. Stir rapidly and vigorously to create a thin, homogenous porridge. Stir for 2-3 minutes.

Step 3: Mingling (Thickening)

Gradually add the remaining flour. Switch to a sturdy wooden spoon or a special stick (mwiko/nthiko).

Mix the mixture strongly, cutting, turning, and pressing the spoon against the sides of the pot. This is the crucial step called mingling. Continue mixing and adding flour until the mixture thickens and pulls away cleanly from the sides and bottom of the pot.

A stiff, firm dough that holds its shape should be formed. If the Posho is too stiff, add a little of the reserved boiling water and mix it in quickly. If it's too soft, add a little more flour.

Step 4: Steaming and Serving

Reduce the heat to minimum, cover the pot with a lid, and let the Posho steam for 5-10 minutes to finish cooking (to eliminate the raw floury taste).

Remove the pot from the heat. Use the spoon or a wet bowl/container to mold the Posho into a ball or loaf shape. Serve immediately hot with stewed meat, beans, Groundnut Sauce, or leafy greens (Sukuma Wiki).