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Loading...Ubugali, the stiff cassava-flour dough that anchors nearly every Rwandan plate, is stirred into a dense, smooth log that scoops up stews and beans with ease. Made with just cassava flour, water, and salt, this naturally gluten-free staple cooks in under twenty minutes and pairs with almost any savory main. The technique is simple but rewards strong stirring and steady heat for a lump-free, sliceable texture.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 4 gFat
- 2 gSaturated Fat
- 58 gCarbs
- 3 gFiber
- 1 gSugar
- 2 gProtein
- 470 mgSodium
- 180 mgPotassium
- 40 mgCalcium
- 1.5 mgIron
- 8 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the dough
- 3 cups (720 ml) water
- 1 teaspoon fine sea salt
- 2 cups (240 g) cassava flour, sifted
- 1 tablespoon unsalted butter (optional, for a softer crumb)
Directions
- Bring the water and salt to a brisk boil in a heavy-bottomed saucepan or pot over medium-high heat.
- Reduce the heat to medium and, with one hand whisking continuously, slowly sprinkle in about one-third of the cassava flour to form a thick base paste, whisking vigorously for about 1 minute until smooth.
- Switch to a sturdy wooden spoon or mwiko (traditional stirring stick) and add the remaining cassava flour in three more additions, stirring in a circular folding motion after each addition so the dough tightens evenly without lumps.
- Continue to cook and stir the dough for 6 to 8 minutes, pressing it against the sides of the pot, until it pulls cleanly away from the pot, looks glossy, and holds a firm shape when pressed. Stir in the butter now if using.
- Reduce the heat to low, cover, and let the ugali steam for 3 minutes so the center cooks through; the internal texture should be smooth with no raw flour streaks.
- Wet your hands with cool water and shape the hot dough into a smooth round loaf directly in the pot or turn it out onto a wooden board, then score into 4 equal wedges.
- Serve immediately on a shared platter, tearing pieces with the right hand to scoop up stews, sautéed greens, beans, or grilled meat.
- Leftovers keep refrigerated in a sealed container for up to 3 days; reheat with a splash of water in a covered pot over low heat, stirring until soft again.
Cook’s Notes
- Cassava flour brands vary in absorbency; if the dough loosens too much while cooking, sprinkle in 1 to 2 extra tablespoons and stir until it firms back up.
- For a softer, more porridge-like ubugali favored by some Rwandan households, use 2 1/2 cups water instead of 3 and stop cooking when the dough just holds its shape.
- Always sift the cassava flour before adding — it clumps easily and any lumps will stay raw in the finished dough.
- Traditionally served on a clean wooden board or plate, ugali is eaten with the right hand by pinching off a small piece and using it like an edible spoon.
- Pair with isombe (cassava leaf stew), ibishyimbo (red bean stew), or simply a tomato-onion salsa for a quick weeknight plate.
