Ingredients
- 500 g fine white maize flour
- 1.2 l water
- 1 pinch of salt, optional
Method
- 01 Bring about a litre of water to a boil in a heavy pot.
- 02 Slake some flour in the remaining cold water, pour into the pot while stirring.
- 03 Thicken for a few minutes.
- 04 Add the rest of the flour gradually, working vigorously.
- 05 Continue until a smooth paste pulls from the sides.
- 06 Shape portions and serve at once with sauce, fish or greens.
Bugali (close to East African ugali / posho) is Kivu’s maize paste. In Greater Katanga people more often say [bukari](/en/recettes/bukari-katanga/); in Kasai, bidia. Same gesture: water, flour, wrist strength. Common greens beside it: [simmered cabbage](/en/recettes/chou-mijote-est/), [sukuma](/en/recettes/sukuma-est/).
In the same spirit
Other recipes close by territory or by gesture.
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Bukari
Bukari recipe: hot-worked maize flour dough until smooth and dense—the central starch of Greater Katanga (Lubumbashi).
5 min prep · 20 min cook
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Cassava fufu
Cassava fufu recipe: cassava flour worked with hot water into a smooth, elastic dough — a DRC staple side, distinct from maize bukari.
5 min prep · 20 min cook
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Eastern simmered cabbage
Simmered cabbage recipe: white cabbage softened with onion and tomato — simple everyday Eastern green, served with bugali or rice.
15 min prep · 25 min cook