Learn how to make mock posho/ugali using rice. This posho, served with a delicious rich and hearty stew, almost passes for the real one.
If you have been to most parts of East and Southern Africa, you will notice that maize is a popular ingredient in our diet. So much so that we pride ourselves in having multiple variations regionally. I remember my childhood dotted with multiple trips to the family garden to plant, weed and harvest this maize and then gleefully roast it by the fire or steam it overnight to be eaten as breakfast. In Fact if you have passed through the boarding school system (an educational system left behind by the colonial legacy and a type of rite of passage) on the continent, then you know that maize is on the menu 7 days a week, all school year. Rinse and repeat. Now imagine my utter shock and surprise when I realized that maize as we know it is not native to Africa. It was introduced through the transatlantic trade. It made me think of how a crop once foreign has seeped into the fabric of what we call society now. So much so that we cannot isolate ourselves from it. So as an adult I found myself craving this posho, something I once distasted in my younger years, that I decided to make a version of it using rice while in the diaspora. You will be amazed at how it almost tastes like actual posho. And with a rich hearty stew, this posho will hit all the right spots.
Posho Rice Recipe
What you will need:
3 C. Rice
- Make sure to use rice that is well sorted.
- Use short grain (regular) rice
- You can use a ratio of 2:1 of white rice to brown rice to achieve brown posho.
- You can reduce the rice in half f you are cooking for a lesser number of people.
- If you want the posho to be a bit coarse, blend your rice well but not entirely smooth.
- If you find your posho a bit hard and would like to water it down, add about a cup of water to the cooking posho, cover the pan and let the water come to a gentle boil, remove the lid and continue mingling to achieve your a desired thickness.
- Soak rice in water for 6+ hours or overnight.
- Wash the rice and drain the water.
- Add the soaked rice in a blender and add enough water to cover the rice.
- Blend till smooth.
- Place a pot/pan with 2 cups of water on fire and let it come to a boil.
- Add your smoothly blended rice to the boiling water. Stir the rice continuously to avoid the formation of lumps.
- The rice will start to thicken as you stir and eventually harden.
- keep mixing using the cut and fold method to mingle the posho until a firm meal is formed. This can take from 10-15 minutes.
- Reduce your fire, cover the pot and let the posho simmer for another 5 minutes.
- Remove from fire and serve with your favorite rich hearty stew like this one, this one, this one, this one, or this one.
This is the last post for the year 2020! Thank you for always supporting this blog. See you in February of 2021. Happy holidays and a Happy New Year in Advance!
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Photo: Nadezhda Moryak via Pexels
My Ultimate AKIU Holiday Gift Guide is here jut in time for Black Friday shopping! And just like that 2020 is over! This year has been and done the most and I think we owe it to ourselves to celebrate both the big and small wins like having made it through. And what not a better way to celebrate than to shower ourselves (yes because self care and love are equally important) and loved ones with items and gestures that make us show our appreciation than through this gift guide. The guide has everything for everyone; from local home grown small businesses to foodie favorites. I also have blogger and content creators covered by sharing exactly what I use to create content such as my camera, lens, tripod and my favorite backdrop. Let me stop wasting your time. Get shopping!
Ultimate AKIU Holiday Gift Guide below:
- Interested in knowing more about Ugandan food, particularly the Teso region? Get this Taste of Teso Cookbook.
- get this jar of Royco for Ugandans in the Diaspora
- Another Ugandan cookbook by Sarah Akelly Always Extra for Love
- Another favorite Ugandan cookbook with captivating visuals Food that Grew Us
- I love Essie and her Business wisdom. This Essie Spice would make for a great gift.
- Get this premium Ugandan Vanilla
- Get my Ebook My Vegetarian Kitchen in time for the holidays
- If you are an avid coffee drinker try this Premium Ugandan Coffee
- Do you love cooking with cast irons? Check these ones out.
- Baluku design for cute home pillows and more household items.
- Esther has the best shop of dinner and kitchen ware in the country!
- Recently started burning scented candles and OMG they immediately create such a luxurious atmosphere! Karobwa Scents are going to be your favorite handmade scented candles and diffusers!
- Naturalistas! This hair care membership from hair guru Fiona is so worth it!
- Kentaro Handmade Organics are the best hair care products on the market. Try them.
- Lyflyn Designs is a self care brand with the best handmade products like journals and homeware. The journals and planners make excellent gifts!
- Want to take your brand to the next level? Get this branding consultation with branding expert Amaru
- Bamatooke have the prettiest handmade greeting cards.
- Artisan Apparel have beautiful handmade accessories and jewelry.
- Been getting into skin care lately and it feels so so luxurious. Check out this natural skincare products by Kweli Skin Organics.
- Join the Thrift Membership hosted by the talented sustainable fashionista Rebecca.
- These organic body and homecare products from Lakehouse are a dream!
- The Incredible Bettinah Tianah recently launched her beauty line of Shea Body Products. Check them out.
- XNasozi Studio with an assortment of household products.
- Custom made pallet wood furniture and products from Pallet Furniture.
- Qwezi Beauty with this cold pressed moringa oil for the body.
- Understand Photography Composition with The Rule of Thirds Ebook.
- Invest in these versatile light reflectors for your photography.
- These Stoneware Plates are so beautiful and not to mention matte which makes them perfect for food photography.
- I use this entry level Canon DSLR Camera for all my photos.
- Planning to upgrade to this advanced level Canon DSLR Camera. You can get it now though is it is within your budget.
- This phone tripod is a life saver especially since I make YouTube videos with my phone.
- Get this portable, durable and waterproof photography backdrop that I have been using no stop since I got it.
- The only lens you will ever need as a beginner photographer. I have 7 lens and use these 50 MM 1.8 Prime Lens 99% of the time!
- This durable and versatile DSLR Tripod is great for food photography.
- Lastly, if you would like to jumpstart your entrepreneurial journey or would like to gift some business advice to friends and loved ones, Claire is the girl for you with her Business Strategy Planner. She even has receipts.
If there is a product of brand you would love for us to know and check out, leave their link below. Happy Holidays!
DISCLAIMER: This post includes affiliate links. A Kitchen in Uganda is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. If you decide to purchase a product or service, I may earn a commission for my recommendations. Thank you for your support!
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Easy to make moist and crumbly interior and golden crunchy exterior corn flour cookies. These corn flour cookies can be made in less than 60 minutes with ingredients readily available in your kitchen/ pantry.
If you have been following @akitcheninuganda on social media, then you know that last week I was a presenter at the Culinary Institute of America‘s 22nd Annual Worlds of Flavor Virtual Conference and Festival where I talked about Ugandan food. To watch the replay of my presentation, follow this link here.
Remember this cornbread I shared a few months back? Well, I am back with its cousin in form of a cookie. This cookie feels like a warm hug on a cold day. Think of your favorite meal when it has rained non-stop and the weather is miserable and gloomy. Yes this cookie feels like that! And it doesn’t need any elaborate set of ingredients to make. The corn flour (maize flour) adds a warm rich and crumbly texture to the cookie. I made it twice in a span of 24 hours because it is that good.
Warm and Delicious Maize (Corn) Cookie Recipe
What you will need:
1 C. Corn flour/Maize Flour
2 C. Wheat flour
1 C. Powdered milk
1/2 C. Sugar
1/2 C. Butter /margarine
1 Tsp. Black pepper
1/2 Tsp. Allspice/Cloves
Handful of raisins (optional)
1/4 Tsp. Nutmeg
1 Tsp. Vanilla essence
2 Tsp. Lemon/lime juice
1/2 Tsp. Baking soda
- I used yellow maize four. You can use white maize flour which works equally well.
- You can easily double the ingredients to make more cookies.
- I added raisins since they are what I had available. You can add chocolate chips as well.
- When the cookies are done baking they will be soft. Wait for them to cool down and harden.
- Sift all the dry ingredients in a bowl and set aside
- In a separate bowl, beat (whisk) the sugar and butter till loose and fluffy
- Add the eggs to the beaten sugar and butter and mix well.
- Next add the vanilla and lemon juice and mix.
- Gradually add the dry ingredients (i.e. the mixed flours) into the whipped butter and egg mixture while mixing. A firm dough should form when all the flour is used up.
- Using a spoon/ ice cream scoop or your hands, form balls from the dough and place them on a greased baking tray.
- Bake for 25-30 at 300 degrees F
- Yields 15+ cookies
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