(No Ratings Yet)
Loading...A beloved Rwandan comfort food, this thick porridge blends cassava flour with cornmeal into a hearty, smooth base that is traditionally swirled with tender amaranth greens. It is most often served alongside grilled fish, stewed beans, or simply a knob of butter and a cup of warm milk for an everyday family meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings4
Yield4 generous bowls
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 6 gFat
- 3 gSaturated Fat
- 58 gCarbs
- 5 gFiber
- 4 gSugar
- 7 gProtein
- 640 mgSodium
- 480 mgPotassium
- 140 mgCalcium
- 3.5 mgIron
- 18 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the porridge
- 2 cups cassava flour
- 1 cup fine yellow cornmeal
- 6 cups cold water, divided
- 1 teaspoon fine sea salt
For the greens and finish
- 4 cups tender amaranth or dodo leaves, chopped (spinach may substitute)
- 1 small yellow onion, finely diced
- 1 tablespoon unsalted butter
- 1 cup whole milk, warmed
- Freshly ground black pepper, to taste
Directions
- Whisk the cassava flour, cornmeal, and salt in a bowl, then slowly stir in 2 cups of the cold water until you have a smooth, lump-free slurry; set aside.
- Bring the remaining 4 cups of water to a rolling boil in a heavy-bottomed pot over medium-high heat, then reduce the heat to medium so the surface just simmers.
- Pour the cassava-corn slurry into the simmering water in a thin, steady stream, whisking constantly in a circular motion to prevent lumps from forming at the bottom.
- Continue cooking and whisking frequently for 12 to 15 minutes, until the mixture pulls away from the sides of the pot and holds a thick, spoonable consistency similar to wet polenta.
- While the porridge cooks, melt the butter in a separate skillet over medium heat, add the onion, and sauté for 3 to 4 minutes until soft and translucent, then stir in the chopped greens and cook just until wilted and tender, about 2 minutes.
- Fold the sautéed greens and onion into the cooked porridge along with the warm milk, season with black pepper, and stir vigorously until everything is evenly combined and glossy.
- Taste and adjust the salt, then cover the pot and let the porridge rest off the heat for 5 minutes so it firms up to the classic sliceable yet creamy texture of umutsima.
- Ladle the porridge into warmed bowls, swirling the surface with the back of a spoon to create the traditional ridges, and serve hot alongside grilled tilapia, stewed beans, or simply extra warm milk on the side.
Cook’s Notes
- If you cannot find cassava flour, substitute with an equal weight of finely grated dried cassava (fufu flour) for a more authentic rustic texture.
- The porridge thickens significantly as it cools; add a splash of warm water or milk when reheating leftovers to restore its creamy pourable consistency.
- For a richer Sunday version, stir in a beaten egg at the very end off the heat and let residual warmth cook it through, just as some Rwandan home cooks do.
- Traditional accompaniments include ibishyimbo (stewed red beans) or isombe (cassava leaves), but a simple fried egg and sliced avocado also make it a complete meal.
