Rwandan Igikoma

Ingredients

• 1/2 cup sorghum flour
• 1/2 cup maize (corn) flour
• 4 cups water, divided
• 2 tbsp sugar, or to taste
• Pinch of salt

Before you cook

• Whisk the sorghum and maize flour together with 1 cup of the cold water until completely smooth with no lumps.
• Measure out the sugar and salt.
• Keep the remaining 3 cups of water nearby to bring to a boil.

Steps

1. Bring the remaining 3 cups of water to a boil in a saucepan.
2. Pour in the smooth flour-water slurry while whisking constantly.
3. Lower the heat to medium and keep stirring to prevent lumps from forming.
4. Simmer for 6 to 8 minutes, stirring often, until the porridge thickens into a smooth, pourable consistency.
5. Stir in the pinch of salt.
6. Remove from the heat and let it cool slightly.
7. Stir in the sugar once the porridge has cooled a little, to taste.
8. Pour into mugs or bowls and serve warm.