How to Make Posho/ Ugali Using Rice Video

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
Water
 
Observations:
  1. Make sure to use rice that is well sorted. 
  2. Use short grain (regular) rice
  3. You can use a ratio of 2:1 of white rice to brown rice to achieve brown posho.
  4. You can reduce the rice in half f you are cooking for a lesser number of people. 
  5. If you want the posho to be a bit coarse, blend your rice well but not entirely smooth.
  6. 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.
 
 
Method
  1. Soak rice in water  for 6+ hours or overnight.
  2. Wash the rice and drain the water. 
  3. Add the soaked rice in a blender and add enough water to cover the rice.
  4. Blend till smooth. 
  5. Place a pot/pan with 2 cups of water on fire and let it come to a boil. 
  6. Add your smoothly blended rice to the boiling water. Stir the rice continuously to avoid the formation of lumps. 
  7. The rice will start to thicken as you stir and eventually harden.
  8. 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. 
  9. Reduce your fire, cover the pot and let the posho simmer for another 5 minutes. 
  10. 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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Warm and Delicious Maize (Corn) Cookies

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
2 eggs
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

Observations:

  1. I used yellow maize four. You can use white maize flour which works equally well. 
  2. You can easily double the ingredients to make more cookies.
  3. I added raisins since they are what I had available. You can add chocolate chips as well. 
  4. When the cookies are done baking they will be soft. Wait for them to cool down and harden.

Method

  1. Sift all the dry ingredients in a bowl and set aside
  2. In a separate bowl, beat (whisk) the sugar and butter till loose and fluffy 
  3. Add the eggs to the beaten sugar and butter and mix well. 
  4. Next add the vanilla and lemon juice and mix.
  5. 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. 
  6. Using a spoon/ ice cream scoop or your hands, form balls from the dough and place them on a greased baking tray. 
  7. Bake for 25-30 at 300 degrees F
  8. Yields 15+ cookies

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Sweet Mandazi Pudding

Mandazi Pudding. Have a party and you couldn’t care for cake that much, grab some mandazi, milk, eggs, sugar and all the aromatics and all of a sudden you have this impressive beast of a dessert.

Mandazi: The ultimate east African snack. Although this snack has multiple variations in each county, region and household, you can be assured that the feelings Mandazi evoke are the same across worlds. If you want a quick snack for visitors, Mandazi come to the rescue. In need of a quick but filling breakfast, Mandazi and some ka chai will have you sorted out. In need of a quick lunch without the hustle of looking for a descent eatery, Mandazi has got your back. I cannot recall the number of times I have had a pack of Mandazi on me for emergency situations while running errands in Kampala. What I am trying to say is that Mandazi are versatile. And to be honest they are perfect on their own. So perfect that they don’t need to be enhanced.

BUT.

Just imagine with me, if you will, what would happen when you take this trusty and unassuming snack and drown it in a bath of milk, eggs, oil or butter, sugar and all the warm spices and flavors, then bake it until it has soaked in all the milky goodness. Top it with thick and wickedly sweet condensed milk and sprinkle with some raisins. wouldn’t that be such a delicious treat? See, what happens now is that you have a completely different snack. I’m going to let the photos speak for themselves. Have a party and you  don’t care for cake that much, grab some mandazi, milk, eggs sugar and all the aromatics and all of a sudden you have this impressive beast of a dessert. I made it for my sibling’s birthday and I didn’t miss cake at all.

Sweet Mandazi Pudding Recipe

What you will need:
12-14 mandazi
1 can condensed milk
1 C. Water
2 eggs
1/4 C. Oil/ Butter
Handful of raisins
1/2 Tsp. Nutmeg
1/2 Tsp. Ginger, ground
1/2 Tsp. Cloves, ground
1/2 Tsp. Lemon zest
1 Tsp. Vanilla essence
1 Tbsp. Lemon/Lime juice
A pinch of salt

Observations

  1. I didn’t add any sugar since the condensed milk is already heavily sweetened.
  2. If you are using salted butter, you can omit the pinch of salt.
  3. Letting the pudding rest after baking will allow it to cool down and for easy removal from the baking pan.

Method

  1. Break the mandazi into bite sized pieces and set aside.
  2. In a clean bowl mix condensed milk, water, eggs, oil/butter, vanilla, lemon juice and salt till a thick milky syrup is formed.  Stir in the nutmeg, ginger, cloves and lemon zest.
  3. Soak the broken mandazi pieces  and raisins in the milk bath for 10 – 15 minutes.
  4. Transfer into a greased cake/bread pan and bake at 350 degrees F for 50 minutes.
  5. Let the pudding rest for another 15 -20 minutes before serving
  6. Serve with a scoop of vanilla ice-cream

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