Sides
Ubugali bw’Imyumbati (Cassava Ubugali)
Ingredients
- - 600 ml (2 1/2 cups) water
- - 300 g (2 1/2 cups) cassava (manioc) flour
- - 250 ml (1 cup) cold water, extra
- - 1/2 tsp salt
Method
- Bring the 600 ml water to a boil in a heavy-bottomed saucepan.
- Mix a third of the cassava flour with the extra cold water to form a smooth paste and stir into the boiling water with the salt.
- Cook for 2 minutes, stirring constantly.
- Gradually beat in the remaining cassava flour, a little at a time, working out any lumps with a wooden spoon.
- Reduce heat to low and continue beating for 8-10 minutes until the mixture is smooth, stiff and glossy.
- Wet a serving bowl, turn out the ubugali, and shape into a smooth dome using a wet spoon.
- Serve warm as an accompaniment to stews, beans or greens.
Introduction: In regions where cassava thrives better than maize, ubugali is made instead from cassava flour, producing a slightly stretchier, greyish-white dough with a subtly tangy flavour from the fermentation cassava flour undergoes during processing.
Cultural Background: In regions where cassava thrives better than maize, ubugali is made instead from cassava flour, producing a slightly stretchier, greyish-white dough with a subtly tangy flavour from the fermentation cassava flour undergoes during processing.
Tips: Cassava ubugali is slightly stickier than maize ubugali; keep your spoon and hands wet throughout.
Variations: Combine equal parts cassava and maize flour for a popular blended texture. Already vegan as written.
Storage: Refrigerate covered for up to 2 days; best eaten fresh.
Reheating: Steam slices over simmering water for 5-8 minutes until soft again.
Nutrition: Approx. 220 kcal, 2 g protein, 54 g carbohydrate, 0.5 g fat per serving (based on 6 servings).
FAQs:
Q: Where can I find cassava flour?
A: Cassava (manioc) flour is available in African, Caribbean and Latin American grocery stores, and many large supermarkets.
Q: Is cassava ubugali gluten-free?
A: Yes, cassava flour is naturally gluten-free.