Ubuki bw’Umutsima (Umutsima)
The Quirky Foodster Team
Ingredients
- Cassava, peeled and cubed — 500 g (1 lb 2 oz)
- Sweet potato, peeled and cubed — 500 g (1 lb 2 oz)
- Water — 480 ml (16 fl oz)
- Salt — to taste
Method
- Boil the cassava and sweet potato together in the water until very tender, about 25–30 minutes.
- Drain, reserving a little of the cooking water.
- Mash and beat the mixture vigorously with a wooden spoon until it forms a smooth, dense, sticky dough, adding a splash of the reserved water if needed to help combine.
- Season with salt.
- Shape into a mound and serve warm alongside stews or sauces.
Introduction: A dense, sticky cassava and sweet potato dough, a traditional Rwandan staple often served alongside sauces and stews.
Cultural Background: Umutsima reflects Rwanda's reliance on cassava and sweet potato as dietary staples, the two mashed and cooked together into a dense, satisfying dough eaten similarly to ubugali.
Tips: Beat the mixture thoroughly and vigorously, as this develops the dense, cohesive texture characteristic of umutsima. Serve warm, as the dough firms up and becomes harder to shape once cooled.
Variations: Adjust the ratio of cassava to sweet potato to taste. Serve alongside isombe or a bean stew for a traditional pairing.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat by steaming or in a microwave with a splash of water.
FAQs:
Q: What is umutsima eaten with?
A: Similar to ubugali, it's torn off in pieces and used to scoop up stews and sauces like isombe or bean stew.
Q: Is raw cassava safe to eat?
A: No, cassava must always be thoroughly cooked, as it is toxic when raw; boiling it fully makes it safe.
- Cassava, peeled and cubed — 500 g (1 lb 2 oz)
- Sweet potato, peeled and cubed — 500 g (1 lb 2 oz)
- Water — 480 ml (16 fl oz)
- Salt — to taste
Please log in to leave a comment.