Posho: Acholi Recipes

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.

Some Americans that have come over actually do like posho and some don’t. To be honest, I have now eaten posho several times and its not my favorite. For me, its tolerable if its hot, but after a while I will feel the posho reforming in my stomach. It is a good tool for dipping so if you have a soupy food and no spoon (eating with your hands is common in Uganda) then posho might be your best tool.
Have you ever eaten posho (aka Ugali, Sima, Sembe, Sadza, Fufu, or Pap)?

3 thoughts on “Posho: Acholi Recipes

  1. There was a similar product in Bougainville. They surely had never heard of corn meal. There were many foods that we dropped from our daily "menu" for lack of similar ingredients. Cornbread was one. I studied Australian recipes because we were not far from there. Learning to cook with local cuisine/produce is a challenge!! There's still Texas music! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s