Obuwunga (Ugandan Traditional Bread)
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.
Source and licence
"Obuwunga (Ugandan Traditional Bread)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Obuwunga_(Ugandan_Traditional_Bread), revision 4513134), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Obuwunga_(Ugandan_Traditional_Bread)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4513134
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cups millet flour or cornmeal
- ½ teaspoon salt
- Water, as needed
Method
- 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.