A thick, smooth paste made from cassava flour and cornmeal, cooked to a firm consistency and served as a starchy accompaniment to stews.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Bring water and salt to a boil in a heavy pot over high heat.
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2
Mix cassava flour and cornmeal together, then gradually add to boiling water while stirring vigorously.
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3
Reduce heat to low and stir continuously for fifteen minutes until the mixture is very thick, smooth, and pulls cleanly from the pot sides.
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4
Shape into a dome on a plate and serve alongside stews, beans, or vegetables.
Did You Know?
Umutsima combines two of Rwanda's most important crops — cassava and maize — into a single staple that sustained communities through lean seasons.
Chef's Notes
The Story Behind Umutsima
Umutsima is among the oldest Rwandan staple foods, predating modern maize cultivation. Originally made purely from cassava, the addition of cornmeal came with the spread of maize through East Africa. The dish represents Rwandan resourcefulness — by combining two starchy flours, cooks created a more nutritious and better-textured staple than either ingredient alone. It remains essential in rural households and ceremonial meals.
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