A simple Ugandan maize meal staple stirred into a firm, filling porridge.
5 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Bring the water to a boil in a heavy bottomed pot and add the salt.
Sprinkle in one third of the maize flour, stirring quickly to prevent lumps.
Add the remaining maize flour gradually and work it in by pressing with a wooden spoon.
Cook over low heat until the mixture thickens and starts pulling away from the sides of the pot.
Rest the posho covered for a few minutes, then portion while hot.
💡 Tip: Add the maize flour gradually and press firmly with a wooden spoon; this is what gives posho its dense, sliceable texture.
🍽️ Serving suggestion: Serve hot as a base for groundnut sauce, stews, or leafy vegetables.
~210
kcal calories
5
g protein
45
g carbs
1
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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