Posho with Beans

Akawunga n'ebijanjaalo

Ingredientes8

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

Modo de preparo

1. Rinse the beans, cover with plenty of water, and soak for at least 8 hours or overnight. Drain before cooking.
2. 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.
3. 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.
4. 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.
5. For the posho, bring 600 ml water to a boil in a heavy pot and add a pinch of salt.
6. 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.
7. Shape the posho into portions and serve hot with the bean stew.