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Loading...A comforting staple across Tanzania, this smooth maize flour porridge is made from finely milled sembe and cooked into a creamy, spoonable consistency. Enjoy it sweet with milk and honey for breakfast, or savory alongside a stew for a hearty meal.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings4
Yield4 bowls
Nutrition Facts
Per serving (estimated)
- 225 kcalCalories
- 2.5 gFat
- 0.8 gSaturated Fat
- 47 gCarbs
- 4 gFiber
- 2 gSugar
- 5 gProtein
- 305 mgSodium
- 195 mgPotassium
- 40 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the porridge
- 1.5 cups white maize flour (sembe)
- 5 cups water, divided
- 1/2 teaspoon fine salt
- 1 tablespoon butter (optional)
For serving
- 1/2 cup warm milk
- 2-4 tablespoons sugar or honey
- Sliced ripe banana or fresh fruit (optional)
Directions
- Bring 4 cups of water to a rolling boil in a heavy-bottomed pot over high heat.
- In a small bowl, whisk the remaining 1 cup of water with the maize flour to form a smooth, lump-free slurry.
- Reduce the heat to medium-low and slowly pour the slurry into the boiling water in a thin stream, whisking constantly to prevent clumping.
- Add the salt and continue whisking for 8-10 minutes as the mixture thickens into a smooth paste.
- Switch to a wooden spoon and stir continuously over low heat for another 5-7 minutes, working out any remaining lumps until the porridge is glossy and thick but still spoonable.
- Stir in the butter, if using, until fully melted and incorporated.
- Remove the pot from the heat and let the porridge rest, covered, for 2-3 minutes to set.
- Ladle into bowls, drizzle with warm milk, sweeten with sugar or honey to taste, and top with sliced banana if desired.
Cook’s Notes
- For a thinner breakfast-style porridge, increase the water to 6 cups; reduce to 4 cups for a stiffer ugali-style consistency you can shape with a fork.
- Always mix the maize flour with a little cold water first to make a slurry — this prevents lumps from forming when it hits the hot water.
- Stir in one consistent direction to develop a smooth, elastic texture without lumps.
- Serve sweet with milk and honey for breakfast, or savory alongside sukuma wiki, bean stew, or grilled fish for a traditional lunch.
- If a few lumps slip through, press the porridge through a fine mesh sieve or blend briefly with a whisk for a silky finish.
