Posho is a staple food in Uganda. I hear that school cafeterias serve beans and posho daily for most of the schools. A friend of mine running an NGO serves beans and posho daily for their staff. They feed 100 people for 23,000 ugx (about $9 usd). So yea, its cheap.
Posho has only 2 ingredients: water and posho flour.
What is posho flour? Well it is ground dried maize (aka CORN STARCH in the USA or Corn flour in the UK). That’s right I said corn starch. Never in my life did I think you could do more with corn starch than use it as a thickening agent, but alas, I was mistaken. There are 2 kinds of posho: Ordinary Posho or Super Posho.
- Ordinary posho is ground maize but the hull is left on during the grinding process, the finished product is light yellow in color and reminds me of masa.
- Super posho is the same ground maize but the hull has been removed so that it is more refined and a bright white when ground. Super posho has less nutritional value than ordinary so, of course, its more popular.
How to make Posho
Boil water in a medium saucepan. Add equal parts posho flour (aka maize flour, aka corn starch) to water and stir like a mad woman until all the flour is incorporated. The posho will get very thick and very hard to stir. Push it in from the sides of the pot to form a single mound. Put a plate on top of your pot and flip the posho onto the plate.
See the mixing video here:
To serve: cut into slices with a greased knife or small plastic plate (like she mentions in the video)
To eat: best when HOT! Grab small portions of posho with hands and dip into sauce.