Atap (Eastern Ugandan Tangy Steamed Millet Bread)

Around Christmas time, my family would pack up our bags from the lakeside city of Entebbe and head East to our village near Soroti in Teso sub region. The semi-arid climate there makes it ideal for the growth of finger millet, and is consumed in the morning for breakfast in a more liquid form as a porridge, locally called akuma n'alos, then thickened up for supper using cassava flour, and is then called atap. Steamed dough made with millet flour is common all over the country and is also a staple in some parts of western Uganda. However, what makes the Itesot version different is the inclusion of cassava flour that gives it a lighter mouthfeel, and tamarind water that gives it a distinct tangy flavor. The flavor profile is similar brown injera, a staple in Ethiopian restaurants. Traditionally, whole fresh tamarinds are soaked in water beforehand, however, they are a bit difficult to find and are a bit pricey when I do find them. Additionally, the flavor is usually quite weak, so I substituted with tamarind concentrate instead. Atap is often eaten with peanut sauces, but it also works well with curries. Millet and cassava are both gluten-free, and millet is very high in protein, and is considered a "superfood". Serve while it's still hot and enjoy!

Plain atap.

Prep Time: 5 mins Servings: 1 1/2

Cook Time: 20 mins

Ingredients

3/4 Cups Finger Millet Flour

1/4 Cups Cassava Flour

1 1/2 Cups Lukewarm Water

2 tsp Tamarind Concentrate

Atap with Spinach Peanut sauce

Instructions

1. In a medium saucepan, add water and tamarind concentrate, and mix.

2. Bring tamarind water to a boil on medium-high heat.

3. While the tamarind water is coming to a boil,mix the cassava and millet flour in a bowl.

4. Once the water has come to boil, use a wooden spoon to make circling motions in the saucepan, then slowly stir in the flour.

   1. Tip: if you are having trouble with lumps, you can blend about half the flour and water mixture, then return to the stove and mix the rest of the flour.

5. Turn the heat down to low, then mingle the flour to smoothen it and remove lumps. it can be easier to tilt the pan slightly and mash the lumps against the sides of the pan. If you have trouble with that, see the tip above.

6. Once the mixture is smooth, dip the wooden spoon in warm water, and shape the mixture. you can round it, or make it somewhat cubed, whichever is easier for you. Leave it to steam on very low heat for about 4 minutes, or until a skin has formed at the bottom and you can hear a faint whistling sound.

7. Serve hot, and enjoy!