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Igikoma (sorghum or maize porridge): recipe illustration
Breakfast

Igikoma (sorghum or maize porridge)

A smooth, mild porridge made from cornmeal, cooked slowly with milk and sugar. It is the classic comforting breakfast in Burundi, served hot.

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Ingredients

Nutrition facts

204 kcal per serving

Protein
4.4 g
Carbohydrates
42.2 g
of which sugars
13.1 g
Fat
1.8 g
of which saturated fat
0.8 g
Fiber
1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the cornmeal with 150 ml of cold water to avoid lumps.
  2. Bring the rest of the water to a boil in a saucepan, then pour in the mixture while stirring.
  3. Lower the heat and cook for 10 minutes, stirring, until the porridge thickens.
  4. Add the milk, sugar and salt, stir and let it simmer for 3 to 5 minutes. Serve hot.

Variations and tips

Sorghum version. Replace the cornmeal with sorghum flour, which is more rustic and has a slightly tangy taste.

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Original Ecomely recipe.