Ubugali & Sauce aux Champignons et Arachides (Cassava-Maize Porridge with Mushroom Peanut Gravy) – Authentic Rwanda Recipe

Ingredients for Ubugali & Sauce aux Champignons et Arachides (Cassava-Maize Porridge with Mushroom Peanut Gravy) (4 Servings)

• 1.25 lbs (or 2.5 cups) sautéed cremini and oyster mushrooms, prepped into bite-sized pieces
• 1.5 cups creamy roasted peanut and tomato gravy, washed and trimmed
• 1 cup smooth ubugali porridge
• 1 medium onion and 3 cloves garlic, finely minced with leeks
• 1.5 tbsp traditional Rwanda seasoning (garlic, thyme, black pepper)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and leeks for 3–4 minutes until fragrant.
2. Stir in garlic, thyme, black pepper and toast for 45 seconds to release the essential oils of Rwanda's kitchen.
3. Add sautéed cremini and oyster mushrooms and creamy roasted peanut and tomato gravy, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in smooth ubugali porridge, adjust seasoning, and ladle steaming hot into deep bowls.