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Name: Posho with Beans
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Uganda
Ingredients: 300 g dried red kidney beans; 1.6 L water; 400 g white maize flour; 1 onion; 2 tomato; 2 tbsp vegetable oil; 2 cloves garlic; 1 tsp salt

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Uganda1 h 45 minServes 4作成済み

Posho with Beans

Akawunga n'ebijanjaalo

材料8

dried red kidney beans300 g
water1.6 L
white maize flour400 g
onion1
tomato2
vegetable oil2 tbsp
garlic2 cloves
salt1 tsp

野菜その他穀物調味料・スパイス

作り方

Rinse the beans, cover with plenty of water, and soak for at least 8 hours or overnight. Drain before cooking.
Put the soaked beans in a pot with about 1 L fresh water. Bring to a boil, then simmer until tender, about 60 to 75 minutes. Drain, reserving a little cooking liquid.
Chop the onion and tomatoes and mince the garlic. Heat the oil in a pan, fry the onion until soft, then add the garlic and tomatoes and cook until they break down.
Stir in the cooked beans and a splash of the reserved liquid. Season with salt and simmer until the stew is thick, about 10 minutes.
For the posho, bring 600 ml water to a boil in a heavy pot and add a pinch of salt.
Sprinkle in the maize flour while stirring briskly to avoid lumps. Reduce the heat and keep stirring and turning the dough until it pulls away from the pot and is firm and smooth, about 10 minutes.
Shape the posho into portions and serve hot with the bean stew.