Ubugali w'amasaka (sorghum porridge)

Preparation

1. 1

   Bring two-thirds of the water to a boil in a heavy-bottomed pot with a pinch of salt.

2. 2

   Whisk the remaining cold third of the water with the sorghum flour to form a smooth paste.

3. 3

   Pour this mixture into the boiling water, whisking briskly to prevent lumps.

4. 4

   Let it thicken for 3 minutes over low heat while stirring, then add the rest of the sorghum flour little by little, pressing against the side with a wooden spoon.

5. 5

   Work the dough vigorously for 10 minutes over very low heat: it should turn firm, smooth, and slightly darker than cornmeal ubugali, with a bolder flavor.

6. 6

   Wet a bowl, transfer the dough into it, smooth the surface with a wet spoon into a dome, then turn it out onto a plate.