Posho

Posho is a staple food in East Africa, especially in Uganda and parts of Kenya and Tanzania. It refers to maize meal that is ground into flour and cooked into a thick porridge or stiff dough, commonly known as ugali in many communities. The term can denote either the flour itself or the prepared dish depending on local usage.

To prepare posho, maize flour is gradually stirred into boiling water and cooked until the mixture thickens and pulls away from the sides of the pot. It is typically shaped into a mound and served with side dishes such as beans, greens (sukuma wiki), meat stews, or fish.

Posho is produced by grinding maize on a posho mill, a common small-scale milling operation in rural areas, and is sold as white or yellow maize flour. Instant or pre-cooked versions are also available in some markets.

Nutritionally, posho provides a high-energy carbohydrate but is relatively low in protein and micronutrients. It is often eaten with protein-rich sides to create a balanced meal and remains a low-cost staple for many households.

Culturally, posho plays a central role in daily meals and social events across East Africa. Its affordability and simplicity contribute to its prominence, though dietary patterns vary with region and income.