Bota Une Dovi (Porridge with Peanut Butter) is an immensely popular breakfast dish in Zimbabwe. You can eat it plain, or many people (including myself) like to top it with some slices of fresh fruits.
Bota Une Dovi Recipe-
- 4 cups boiling water (approximately)
- 1 cup cold water
- 1 cup“Mealie-Meal” (white cornmeal)
- salt, to taste
- sugar, to taste
- milk (optional)
- creamy peanut butter, to serve
- Put 1 cup of cornmeal into a cooking pot. Add 1 cup of cold water and stir vigorously, to create a thick paste.
- Turn the heat up to high, and add in the boiling water. The quantity of water needed will depend on the type and quality of the cornmeal you are using. Typically, for most brands, 3 or 4 cups should do just fine.
- Bring the mixture up to a vigorous, rolling boil, and then reduce the heat to just a lively simmer; gently cook for 15 minutes.
- The mixture will thicken quickly, starting right away when you add the boiling water. During the cooking, it will pop and spatter, so exercise caution, and put a lid on the pot.
- You will need to assess the texture of the mixture early on in the cooking process. If it is too thick, add more boiling water. If it is too liquidy, you will want to cook it longer. This is one kind of porridge that doesn’t get spoiled by overcooking.
- To serve your Bota Une Dovi, ladle generous portions of the porridge into each serving bowl; mix in 1 or 2 tablespoons of creamy peanut butter, stirring well until fully incorporated. Have on the table salt, sugar, and milk, as these are all optional additives based on each person’s tastes. Also optional, but super delicious, is to have some sliced fresh fruits for topping.
Note: For many more delicious, authentic and traditional recipes from Africa, click here.
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