A thick, stiff porridge made from cornmeal, shaped into mounds and served as a filling accompaniment to soups and stews, common in eastern DRC.
Instructions
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1
Bring water and salt to a boil in a large pot.
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2
Gradually add cornmeal while stirring vigorously to prevent lumps.
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3
Reduce heat to low and continue stirring for 10-15 minutes.
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4
The porridge is ready when it pulls away from the sides of the pot and is very thick.
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5
Shape into mounds on a plate using a wet spoon. Serve with stews or soups.
Did You Know?
In eastern DRC, bukari is preferred over cassava-based fufu, reflecting the agricultural influence of neighboring East African maize-growing cultures.
The Story Behind Bukari
Bukari reflects the maize cultivation that spread through eastern DRC from East Africa. It is the dominant starch in Kivu, Katanga, and other eastern provinces, where it replaced cassava as the preferred staple.
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