Posho and Beans
Posho and beans is a Ugandan dish, mostly eaten as lunchtime meal.
Water
400 grams dried common beans
2 medium-size onions, finely chopped
2 medium-size tomatoes, finely chopped
1 teaspoon curry powder
½ teaspoon dried ginger
½ teaspoon cumin powder
1 ½ litres water
1 kg maize flour
Vegetable oil
Place the beans in a large bowl, and add enough cold water to cover the beans by a few inches. Soak for 7â12 hours.
7â12 hours
Drain the beans and transfer them to a pot. Add enough fresh water to cover the beans again. Leave to boil for about 1½ hours, adding some of the tomatoes and some of the onions partway through the cooking process. Remove from the heat and set aside.
1½ hours
Heat a good amount of oil in a fresh saucepan over high heat. Add the remaining onions, and cook until starting to brown.
Add the tomatoes, curry powder, dried ginger, and cumin. Continue to cook for about 2 minutes.
2 minutes
Add the entire contents of the pot of beans. Adjust the seasoning to taste, and cook for about 10 minutes over low heat, stirring to prevent the beans from sticking.
10 minutes
Remove from the heat and set aside.
Bring the water to a boil in a saucepan.
Gradually stir in the maize until the mixture has thickened to your desire. It might be hard to mix, but keep going. You can squash any lump that forms with the back of your wooden spoon.
Cook for 5 minutes, still stirring.
5 minutes
Serve immediately with the beans.