🇨🇩 Congolese (DRC) Cuisine

Bukari

Cornmeal Porridge

Prep Time 5 min
Servings 4
Difficulty Easy
Calories 298 kcal

A thick, stiff porridge made from cornmeal, shaped into mounds and served as a filling accompaniment to soups and stews, common in eastern DRC.

Ingredients

Instructions

  1. 1 Bring water and salt to a boil in a large pot.
  2. 2 Gradually add cornmeal while stirring vigorously to prevent lumps.
  3. 3 Reduce heat to low and continue stirring for 10-15 minutes.
  4. 4 The porridge is ready when it pulls away from the sides of the pot and is very thick.
  5. 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.