POSHO RECIPE
Posho is a type of cornmeal mush that is a staple food in Uganda and other parts of East Africa. It is a simple dish made from maize flour, water, and salt, but it is a versatile ingredient that can be used in a variety of dishes.
Posho is a relatively inexpensive and easy-to-make food, which has made it a popular choice for people in Uganda for centuries. It is often served with stews, sauces, or vegetables.
Ingredients:
- 2 cups of maize flour (the finer, the better)
- 4 cups of water (enough to make a small pool)
- 1 teaspoon of salt (just a pinch, or your posho will taste like the ocean)
Instructions
- Bring the water to a boil in a saucepan. (Don’t let it boil over, or you’ll have a mess on your hands!)
- Add the maize flour and salt, and stir constantly until the posho starts to thicken. (This is the arm workout part of the recipe.)
- Reduce the heat to low, and continue to stir for about 10 minutes, or until the posho is cooked through. (You’ll know it’s done when it pulls away from the sides of the pan.)
- Serve hot with your favorite stew, sauce, or vegetables. (Posho is like a blank canvas – it goes with everything!)
Fun Facts:
Posho is sometimes called “the food of the people” because it is so widely consumed in Africa.
Posho is a versatile dish that can be cooked in many different ways. Some people add milk, butter, or other ingredients to their posho to make it richer.
Posho is a good source of carbohydrates, which provide energy for the body. It is also a good source of fiber, which helps with digestion