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UBUGALI (CASSAVAPORRIDGE)
Rwanda

4 cups cassava meal
oil or spiced butter

Bring 4 to 6 cups of salt water to the boil, pour in the oil and
slowly stir in the cassava meal, until it has the desired consistency.
If necessary, add another 2 to 3 cups of boiling water, rubbing
the porridge against the side with a wooden spoon. Cook for a
further couple of minutes. Suitable as a side dish with meat
dishes.

Variations : A similar porridge can be made with corn or millet
flour.

Serves 4 - 5.

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