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Cassava flour worked into a stiff paste in hot water — Burundi's staple.
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Ubugali is Burundi's staple, made by stirring cassava flour into boiling water and working it vigorously with a wooden paddle. Slightly sour and chewy, it's torn and rolled by hand and dipped in bean stew, greens, or fish sauce. In some regions it's also made with maize or sorghum flour.
Bring water to a boil in a pot and add salt.
Reduce the heat and add the cassava flour a little at a time, stirring with a wooden spoon.
Keep working hard for about 5 minutes, pressing out any lumps.
When stretchy and glossy, turn off the heat and shape into a round with a wet bowl.
Serve with bean stew or greens.