Cattle Country Staple · Cornmeal-Cassava Dough
Umutsima (Cassava-Maize Dough)
🍚
Photo coming soon
The dough is worked continuously over the fire until it turns dense enough to hold its shape on a plate, a texture cooks judge entirely by feel.
Cornmeal and cassava flour are cooked together over low heat, stirred continuously until they set into a dense, moldable dough. It's served as a side in farming and cattle-keeping households around Nyagatare, standing in for rice or potatoes alongside stews, vegetables, or a cup of milk.
Why it's made this way: Combining two staple flours into one dough stretches a household's harvest further, making umutsima a practical, everyday base in Eastern Province's farming and cattle communities.
More from Rwanda
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.