6
Ingredients
- 500 g fine white maize flour
- 1.2 l water
- 1 pinch of salt, optional
Method
- 01 Bring about one litre of water to a boil in a heavy-bottomed pot.
- 02 Loosen a little of the flour in the remaining water, then pour the mixture into the pot.
- 03 Stir until you have a smooth porridge and let it simmer for a few minutes.
- 04 Add the rest of the flour gradually while working vigorously with a sturdy spoon.
- 05 Keep turning and pressing the dough against the sides until it is smooth and pulls away from the pot.
- 06 Shape portions with a wet ladle and serve immediately.
Bukari sits at the center of meals in Greater Katanga. It accompanies leafy greens, fish and meats in sauce.
In the same spirit
Other recipes close by territory or by gesture.
-
Matembele with peanuts
Sweet potato leaves simmered with tomato and pounded peanuts, a tender green served with bukari.
25 min prep · 35 min cook
-
Munkoyo
A lightly tangy cereal drink from a short fermentation of maize porridge with munkoyo roots.
25 min + 24 h fermenting prep · 20 min cook
-
Chikwangue
Fermented cassava dough wrapped in leaves and steamed for a long time—firm and lightly tangy.
40 min prep · 1 h 30 cook