Cookbook:Obuwunga (Ugandan Traditional Bread)

Obuwunga is a staple food in Ugandan cuisine. This simple and hearty bread is made from millet or corn flour and is commonly enjoyed with various stews and dishes.

Ingredients

 * 2 cups millet flour or cornmeal
 * ½ teaspoon salt
 * Water, as needed

Equipment

 * Bowl
 * Mixing stick or spoon
 * Pot with a lid
 * Steaming rack or banana leaves (for steaming)

Procedure

 * 1) In a bowl, combine the millet flour or cornmeal with the salt.
 * 2) Gradually add water to the flour, mixing it with a mixing stick or spoon until it forms a smooth and thick dough. The amount of water needed may vary, so add it gradually until the right consistency is achieved.
 * 3) Once the dough is ready, form it into a round or oval shape, smoothing the surface with wet hands.
 * 4) In a pot, add some water and place a steaming rack at the bottom. Alternatively, you can use banana leaves to line the pot to prevent sticking.
 * 5) Carefully place the shaped dough on the steaming rack or banana leaves.
 * 6) Cover the pot with a lid and steam the bread over medium heat for about 30–40 minutes, or until the bread is cooked and firm.
 * 7) Remove the bread from the pot and let it cool for a few minutes before serving.
 * 8) Serve with various stews and dishes, using the bread to scoop up the stews.

Notes, tips, and variations

 * You can adjust the consistency of the dough by adding more water if it's too dry or more flour if it's too wet.
 * Obuwunga can also be cooked by placing the dough directly on hot coals or on a hot flat surface, like a pan or griddle, to give it a slightly smoky flavor.
 * For a softer texture, some people add a small amount of vegetable oil or butter to the dough before steaming.