Hey guys, hope you're doing great. Am back with yet another interesting recipe, OBUSHERA which is made from Ugandan millet flour.
There are two types of obushera: made with yeast and (ENTEERE for Banyankole/ENTEEJO) for Bakiga and another without which is drunk immediately after making or drunk after it's been chilled. Obushera is most popular in South Western Uganda but has been adapted by other groups of people in Uganda because of its high fibre content which makes it perfect for breakfast.
The recipe for today is for the one without yeast (instant porridge)
REQUIRED ITEMS
Millet flour
Cold water
Piping hot water
Sugar
PROCEDURES
1. To a jug or saucepan pour about 1/4 cup of cold water, add millet flour to make semi thick paste
2. Add piping hot water while stirring until it's at your desired thickness.
3. Add milk and sugar. Serve in a bowl or cup (your choice)
One can also add cereal if they desire to do so.
Alternatively, you can mix the flour with cold milk instead of water, tastes more delicious 😋
Note: I specified "Ugandan millet porridge" because the pictures of millet porridge on the internet are different from what we know as millet porridge here in Uganda. Will add pics later.🙏
Thank you lovelies 😘😘
Hersnackness
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My Ugandan food recipes
CasualeThese are different staple foods from different parts of Uganda and some from S.Sudan.
