Posho with Beans (Ugandan Maize Porridge)

Name: Posho with Beans (Ugandan Maize Porridge)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Uganda
Ingredients: 2 cups white maize flour; 4 cups water; 2 cups dried red kidney beans, soaked and boiled until tender; 1 onion, chopped; 2 tomatoes, chopped; 2 tbsp oil; Salt to taste

Posho with Beans (Ugandan Maize Porridge) photo 1

Photo: Paresh Jai from Nairobi, Kenya, CC BY 2.0, via Wikimedia Commons

6 servings10 min prep40 min cookEasy Uganda

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The Story Behind It

The Tale of Posho with Beans (Ugandan Maize Porridge)

Story updated September 17, 2026

Posho, Uganda's name for the stiff maize porridge found across East Africa, became a staple after maize was introduced to the continent by Portuguese traders and later promoted under colonial-era agriculture. Eaten daily alongside stews and greens, it plays the same everyday role in Uganda that ugali does in Kenya and nsima does in Malawi.

Ingredients

Scale:· 6 servings

2 cups white maize flour
4 cups water
2 cups dried red kidney beans, soaked and boiled until tender
1 onion, chopped
2 tomatoes, chopped
2 tbsp oil
Salt to taste

Instructions

1Bring the water to a boil and gradually whisk in the maize flour to avoid lumps.
2Reduce heat and stir vigorously with a wooden spoon until thick and smooth, about 8-10 minutes; shape into a mound.
3Meanwhile, heat oil in a separate pan and sauté onion until soft.
4Add tomatoes and cook until broken down into a sauce.
5Stir in the cooked beans and simmer 10 minutes, seasoning with salt.
6Serve the beans alongside the posho.

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