Posho and Beans (Posho n’ebijanjaalo)

Name: Posho and Beans (Posho n’ebijanjaalo)
Yield: 4
Cuisine: Uganda
Ingredients: White maize flour — 400 g (3 1/3 cups); Water, for posho — 1 L (4 1/4 cups); Dried red kidney beans, soaked overnight — 300 g (1 1/2 cups); Onion, chopped — 1; Tomatoes, chopped — 2; Vegetable oil — 3 tbsp; Water, for beans — 800 ml (3 1/3 cups); Fine salt — 1 1/2 tsp; Curry powder — 1 tsp

The Quirky Foodster Team

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Servings

Ingredients

White maize flour — 400 g (3 1/3 cups)
Water, for posho — 1 L (4 1/4 cups)
Dried red kidney beans, soaked overnight — 300 g (1 1/2 cups)
Onion, chopped — 1
Tomatoes, chopped — 2
Vegetable oil — 3 tbsp
Water, for beans — 800 ml (3 1/3 cups)
Fine salt — 1 1/2 tsp
Curry powder — 1 tsp

Method

Drain the soaked beans and place in a pot with the water for beans. Bring to a boil, then simmer, covered, for 45-60 minutes, until tender, topping up water as needed.
Heat the oil in a separate pan and sauté the onion for 5 minutes, then add the tomatoes and curry powder and cook for a further 5 minutes.
Stir the cooked beans and their remaining liquid into the tomato mixture, season with salt, and simmer for 10 minutes.
For the posho, bring the litre of water to a boil in a heavy saucepan.
Sprinkle in a third of the maize flour, whisking to avoid lumps, and cook for 2-3 minutes until it thickens.
Gradually stir in the remaining maize flour, beating firmly with a wooden spoon, until the mixture becomes very stiff and pulls away from the sides of the pan.
Cover and cook over low heat for a further 5 minutes, then turn out onto a plate and shape into a firm dome. Serve alongside the bean stew.

Introduction: Posho, a firm maize meal porridge similar to polenta, is one of Uganda's most widely eaten staples, served everywhere from school canteens to family homes.

Cultural Background: Posho, a firm maize meal porridge similar to polenta, is one of Uganda's most widely eaten staples, served everywhere from school canteens to family homes. Paired with a well-spiced bean stew, posho and beans is considered an affordable, filling everyday meal across the whole country.

Tips: Add the maize flour to the posho gradually, beating constantly, to avoid a lumpy texture. Soak the beans overnight to shorten their cooking time and improve digestibility.

Variations: Add diced carrots to the bean stew for extra colour and sweetness. Use yellow maize flour in place of white for a slightly sweeter posho. Naturally vegetarian as written. Naturally vegan as written; contains no animal products.

Storage: Refrigerate posho and beans separately in airtight containers for up to 3 days.

Reheating: Reheat beans on the stovetop over medium-low heat for 8 minutes; reheat posho by steaming or microwaving with a splash of water, covered, for 3-4 minutes.

FAQs:

Q: Why is my posho lumpy?

A: This happens when the maize flour is added too quickly; add it gradually while whisking or beating constantly.

Q: Can canned beans be used instead of dried?

A: Yes, for a quicker version; simply skip the soaking and simmering steps and add the drained canned beans directly to the tomato sauce.