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Posho and Beans

Name: Posho and Beans
Total time: 90 min
Yield: Serves 4
Cuisine: Uganda
Ingredients: 300g Precooked Corn Flour; 900ml Water; 400g (canned) Red kidney beans; 1 Onion; 2 Tomato; 2 cloves Garlic; 1 tsp Curry Powder; 2 tbsp Vegetable Oil; 1 tsp Salt

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐

Stiff cornmeal posho with stewed red kidney beans — a staple of Ugandan schools and homes.

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📖 The Story Behind This Dish

Posho is a staple of cornmeal cooked stiff in water, from the same family as Kenya's ugali. In Uganda, 'posho and beans,' paired with bean stew, is widely eaten at boarding schools, workplace canteens, and homes, and has become a byword for a cheap, nourishing meal.

🌆 Where it's eaten: At lunchtime at a Ugandan boarding school, students line up as lumps of white posho and brown bean stew are served onto plastic plates.

🥕 Ingredients (serves 4)

Precooked Corn Flour 300g
Water 900ml
Red kidney beans 400g (canned)
Onion 1
Tomato 2
Garlic 2 cloves
Curry Powder 1 tsp
Vegetable Oil 2 tbsp
Salt 1 tsp

👩‍🍳 Instructions

Heat oil in a pot and sauté the onion, garlic, tomato, and curry powder.
Add the kidney beans, 200ml water, and salt and simmer 20 minutes.
In another pot, bring 700ml water to a boil and work in the cornmeal a little at a time with a wooden spoon.
Reduce the heat and keep working for 10 minutes until stiff and glossy.
Serve the posho on plates with the bean stew.

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