Bugali wa Nyama (Cornmeal with Meat Sauce)
A staple dish in Burundi, consisting of firm cornmeal porridge (bugali) served with a rich, savory meat sauce made from ground beef and vegetables.
🧂 Ingredients
- 2 cups Cornmeal (fine)
- 4 cups Water(for bugali)
- 500 g Ground beef
- 1 large Onion(finely chopped)
- 3 medium Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 1 medium Carrot(diced)
- 0.5 medium Green bell pepper(diced)
- 2 tbsp Tomato paste
- 2 tbsp Vegetable oil
- 250 ml Beef broth or water
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 tsp Curry powder
👨🍳 Instructions
- 1
Prepare the bugali: In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Reduce heat to low and continue to stir and cook for about 15-20 minutes, until the bugali is thick and firm. Cover and keep warm.
- 2
Prepare the meat sauce: Heat vegetable oil in a separate pot or skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add minced garlic and cook for 1 minute until fragrant.
- 4
Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 5
Stir in the diced carrots and green bell pepper. Cook for 5 minutes until slightly softened.
- 6
Add the chopped tomatoes and tomato paste. Cook for another 5 minutes, stirring occasionally.
- 7
Pour in the beef broth or water. Add salt, black pepper, and curry powder. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until the sauce has thickened and flavors have melded.
- 8
Taste and adjust seasoning as needed.
- 9
Serve the bugali hot, with a generous portion of the meat sauce spooned over the top.
💡 Pro Tips
- ✓The consistency of bugali can be adjusted by adding more or less cornmeal or water.
- ✓For a richer flavor, use a good quality beef broth.
- ✓You can add other vegetables like peas or green beans to the meat sauce.
🔄 Variations
- Use chicken or goat meat instead of beef.
- Add a pinch of chili flakes for a spicier sauce.