Cookbook:Obuwunga (Ugandan Traditional Bread)
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Obuwunga (Ugandan Traditional Bread) | |
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Category | Ugandan recipes |
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Obuwunga is a staple food in Ugandan cuisine. This simple and hearty bread is made from millet or corn flour and is commonly enjoyed with various stews and dishes.
Ingredients
[edit | edit source]- 2 cups millet flour or cornmeal
- ½ teaspoon salt
- Water, as needed
Equipment
[edit | edit source]- Bowl
- Mixing stick or spoon
- Pot with a lid
- Steaming rack or banana leaves (for steaming)
Procedure
[edit | edit source]- 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.
Notes, tips, and variations
[edit | edit source]- 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.