🇷🇼 Rwandan Cuisine

Ubugari

Sorghum Porridge

Prep Time 30 min
Servings 4
Difficulty Easy
Calories 226 kcal

A smooth, slightly tangy porridge made from fermented sorghum flour, traditionally served as a nutritious breakfast or light meal.

Ingredients

Instructions

  1. 1 Mix sorghum flour with one cup of cold water to form a smooth paste without lumps.
  2. 2 Bring remaining three cups of water to a boil in a pot, then gradually pour in the paste while stirring constantly.
  3. 3 Reduce heat to low and cook for fifteen minutes, stirring frequently, until thick and smooth.
  4. 4 Serve warm in bowls, sweetened with honey if desired for breakfast, or plain alongside savory dishes.

Did You Know?

Sorghum was one of the first cereals cultivated in East Africa, and its drought resistance makes it vital for food security in the region.