Burundi • Africa • easy • 40 mins
Burundi Igikoma
Description
Igikoma is a traditional Burundian dish made from fermented cassava flour, often enjoyed for its unique flavor and nutritional benefits. It holds cultural significance as a staple food that reflects the agricultural practices and dietary habits of the Burundian people.
Ingredients
- 2 cups cassava flour
- 4 cups water
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1/2 cup milk (optional for creaminess)
Instructions
- In a large pot, bring 4 cups of water to a boil.
- In a separate bowl, mix the cassava flour with salt and sugar (if using).
- Gradually add the cassava flour mixture to the boiling water, stirring continuously to avoid lumps.
- Reduce the heat to low and continue stirring for about 10-15 minutes until the mixture thickens and pulls away from the sides of the pot.
- If using, add milk for creaminess and stir well.
- Once cooked, remove from heat and let it cool slightly before serving.
Nutritional Information
Calories: 200 per serving
Servings: 4
Dietary: gluten-free, vegan
Health Benefits
Igikoma, made primarily from cassava flour, is gluten-free and rich in carbohydrates, providing a good source of energy. The dish can be fortified with optional milk for added calcium and protein, promoting bone health and muscle function. With its simple ingredients, Igikoma aligns with a vegan diet, offering a wholesome option for those seeking plant-based meals. Additionally, the dish is culturally significant in Burundi, fostering community and traditional culinary practices.
Cultural Significance
Igikoma is deeply rooted in Burundian culture, often served during communal meals and gatherings. It symbolizes hospitality and the importance of sharing food within families and communities.
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