Posho and Beans
Posho and beans is a Ugandan lunchtime staple that pairs a stiff maize porridge with a spiced bean stew. The beans are soaked overnight, simmered with tomato and onion, then finished in a pan with curry powder, ginger and cumin, which gives the stew real depth for a few cheap ingredients. The posho is plain by design, made for scooping up the beans. It is filling, meat-free and easy to scale for a crowd.
Instructions
Put the beans in a large bowl and cover them with cold water by a few inches. Let them soak for 7 to 12 hours, then drain.
Transfer the beans to a pot and cover them with fresh water. Boil for about 1½ hours, stirring in some of the chopped tomatoes and onions partway through. Take the pot off the heat and set it aside.
Heat a generous amount of oil in a separate saucepan over high heat. Add the remaining onions and cook until they start to brown.
Stir in the remaining tomatoes, curry powder, dried ginger and cumin, and cook for about 2 minutes. Tip in the beans along with their cooking liquid, taste and adjust the seasoning, then cook over low heat for about 10 minutes, stirring so the beans do not stick. Remove from the heat.
Bring the 1 ½ litres of water to a boil in another saucepan. Add the maize flour gradually, stirring constantly, until the mixture is as thick as you like it. It will be stiff work, and you can press out any lumps against the pan with the back of a wooden spoon.
Keep stirring and cook for 5 minutes more. Serve the posho right away with the beans.
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