Posho with Beans

Name: Posho with Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Uganda
Ingredients: 2 cups maize flour; 4 cups water; 1 tsp salt; 2 cups red kidney beans, cooked; 1 onion, chopped; 2 tomatoes, chopped; 2 tbsp vegetable oil; 1 tsp curry powder

4 servings15 min prep40 min cookEasy Uganda

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The Story Behind It

The Tale of Posho with Beans

Posho, a stiff maize-meal porridge (also called ugali elsewhere in East Africa), rose to dominance after maize arrived from the Americas via Portuguese traders in the 16th century, gradually displacing sorghum and millet. Paired with beans, it became colonial-era Uganda's affordable, protein-balanced daily meal.

Ingredients

Scale:· 4 servings

2 cups maize flour
4 cups water
1 tsp salt
2 cups red kidney beans, cooked
1 onion, chopped
2 tomatoes, chopped
2 tbsp vegetable oil
1 tsp curry powder

Instructions

1Bring 3 cups of the water to a boil with a pinch of salt.
2Mix the remaining water with the maize flour to form a smooth paste, then stir it into the boiling water.
3Cook, stirring constantly and adding more flour as needed, until the posho thickens and pulls away from the sides of the pot, about 10-15 minutes.
4Shape the posho into a mound and keep warm.
5For the beans, heat oil in a pan and sauté onion until soft, then add tomatoes and curry powder, cooking until it forms a sauce.
6Stir in the cooked beans and simmer for 10 minutes, mashing some beans lightly for a creamier texture.
7Season with salt and serve alongside the posho.

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