Stir-Fried Posho

We have had our fair share of posho (hashtag uganda). From primary school all the way to senior secondary school. No wonder it has a bad name. There is so much more to posho you guys, especially when you are out of school and have to become responsible for yourself and what you eat. So picture a scenario where you prepare posho and  then a supposedly better dish comes along and everyone goes with it forgetting the dear posho. It ends up in the refrigerator. The next day rolls around and everyone ignores the posho (again) till it goes bad and is discarded of.  I set out on a quest to change this behavior a few years back (…OK, in 2013) and was impressed by the first outcome which you can read about here. This stir fry posho is inspired by the first recipe. It includes less oil, and a wider variety of ingredients especially vegetables. The great thing about this dish is that you can play around with it till you get a desired combination of ingredients.

What you’ll need:

2 Kg. Posho

¼ Kg. Beef/Ground Beef

2 Slices of bread

12 Ntulas/eggplants

2 carrots, diced

1 Onion, diced

1Tsp. Ginger, finely chopped

1Tsp. Garlic, finely chopped

Rosemary flakes

1Tbsp. Royco Mchuzi Mix

½ Tsp. Ground Black pepper

1Tbsp. Soy sauce


5 Tbsp. Water

Cooking oil


Cut the Posho into 1 inch cubes and set aside. Using a sharp knife, cut the beef into small pieces (½inch cubes), wash well and set aside.  Crumble the bread slices and set aside. Dice the ntulas/eggplants and set aside. In a hot sauce pan, add a little cooking oil and let it cook for 30 seconds. Add the beef, salt and rosemary flakes. Let the beef cook for 15 minutes or until it turns a deep brown color and is crispy. Keep stirring occasionally.  Next, add the garlic, ginger and onions while stirring.  Next add the ntulas/eggplants and let it cook for 5 minutes while stirring occasionally. In a separate bowl, mix the mchuzi mix, black pepper, soy sauce and water and set aside. Add the carrots and cubed posho and stir.  Pour in the spice mix and keep stirring till evenly distributed. Lastly add the crumbled bread and stir. Remove from fire and serve. Garnish with chopped green onions.

At least no posho has to go to waste anymore these ends.  Ha!

What do you do with your left over posho?



PS: Left over posho or posho that has spent a day works best.


14 thoughts on “Stir-Fried Posho

    1. Barbara, thank you for taking time to visit this little corner on the web and for the sweet encouraging words! I am so happy. When you do try something please let me know! Take care, stay awesome and God bless you.


  1. Hi there, I am a big fan. I’m currently far from home and having blogs like this is very helpful and even takes me back. Thank you for the yummy recipes, I’ll try every one. Also, is it alright if you posted the typical Ugandan meals too, I trust you make even ordinary dishes exceptionally, and I need a refresher for a lot of those Ugandan dishes I miss so much. Thank you lots! Keep on representing! 👍

    Liked by 1 person

    1. Mercy thanks for visiting. I definitely have some exciting local dishes in store this year like katogo, Nakati, etc… that I can’t wait to share. Stay tuned.


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