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Obuwunga (Ugandan Traditional Bread)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4513134
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 2 cups millet flour or cornmeal
- ½ teaspoon salt
- Water, as needed
Directions
- In a bowl, combine the millet flour or cornmeal with the salt.
- Gradually add water to the flour, mixing it with a mixing stick or spoon until it forms a smooth and thick dough. The amount of water needed may vary, so add it gradually until the right consistency is achieved.
- Once the dough is ready, form it into a round or oval shape, smoothing the surface with wet hands.
- In a pot, add some water and place a steaming rack at the bottom. Alternatively, you can use banana leaves to line the pot to prevent sticking.
- Carefully place the shaped dough on the steaming rack or banana leaves.
- Cover the pot with a lid and steam the bread over medium heat for about 30–40 minutes, or until the bread is cooked and firm.
- Remove the bread from the pot and let it cool for a few minutes before serving.
- Serve with various stews and dishes, using the bread to scoop up the stews.
Equipment
Bowl, Mixing stick or spoon, Pot with a lid, Steaming rack or banana leaves (for steaming)
Notes
You can adjust the consistency of the dough by adding more water if it's too dry or more flour if it's too wet.
Obuwunga can also be cooked by placing the dough directly on hot coals or on a hot flat surface, like a pan or griddle, to give it a slightly smoky flavor.
For a softer texture, some people add a small amount of vegetable oil or butter to the dough before steaming.