It is time for us to talk about posho because as much as we try to deny it, it is a huge part of us as Ugandans. If you have passed through the Ugandan educational system, then you have probably had your fair share of posho (and beans) and then some! But to be honest, I have come to love posho so much that I make it on a weekly basis and I am seriously thinking of many other ways we can celebrate this high energy food. An E-Book perhaps?
I realized that sometimes it hard to put some processes into words so I have made a small video to demonstrate the basic procedure of making posho. While doing my research, I also realized that there are many ways to make posho. For example in Kenya, they prefer it a little bit harder than in Uganda while in Southern Africa (Zambia and Zimbabwe), it is preferred a little softer, almost like a thick porridge.
Now with the above in mind here are some observations:
- For this video, I used yellow maize flour. Id you have white maize flour, the results will be the same. Yellow flour tastes a little different from white. This is not significant and is only noticeable if you have been eating white flour for quite some time.
- Make sure the water has reached boiling point before adding the flour. this will quicken the cooking process.
- Mingling vigorously and continuously will ensure that you don’t have lumps in your posho
- The mingling duration will range from 15-20 minutes. You can occasionally stop in-between mingling and cover the pan to let the steam inside cook the posho then continue.
- Once you are sure the posho is ready ( and doesn’t taste raw and “flourly”), you can cover the pan and reduce the fire completely so that it can cook in its own steam
Now that we have broken down the process, here is the video.
How do you make posho or its equivalent? Let me know below. Also what do you like to eat it with? I personally find it better with protein sauces and soups.
This New Year came with transitions and surprises but that is a story for another post! One of the greatest things was bringing home with us over 5 kilos of beautiful black beans from my grandmother! We have cooked the beans in every way possible. First it was katogo until we ran out of bananas. We then proceeded to black bean stew which we had mostly with chapati because #kikomando. Soon we grew tired of them and then black bean patties took over (find a similar recipe here) which were amazing. I realized these beans are so rich in protein it is probably not recommended to eat them every single day.
On the other hand, school is resuming and we had to make snacks (think hard corns) for our cousin because
#bigsisterduties,well, school is resuming. We had to boil dried maize and then sun-dry it so we can fry it as hard corns. This githeri idea came about during those times of boiling hard corn and thinking of what to cook next with the black beans. This is not a new recipe because I know and have friends who eat githeri. It is just AKIU’s twist on the dish. It is an alternative way of eating beans and posho and I would like to think that in some way it is katogo of some sort. One thing though, it is packed with flavor.
What you will need:
Black beans, boiled and drained about 2 cups
Maize kernels, boiled and drained about 2 cups
2 Large tomatoes, chopped
1 Large onion, diced
1 Large green pepper, chopped
1 garlic clove, crushed and chopped
1 C. Water
Royco chicken flavour
- Any type of dried beans work for this recipe
- Unlike the traditional githeri, I decided to mix the maize and beans while frying.
- Make sure the maize in well pre-boiled and is very soft.
- You can season your githeri anyway you want
- On high heat, place clean pan and add oil. Add the garlic and onions and stir till an aroma is released.
- Add the tomatoes and cover pan. Wait for the tomatoes to become soft and tender.
- Add the boiled maize and the beans. Stir till distributed evenly.
- Add the remaining ingredients except the water. Stir occasionally till they dry out. Add the water and stir.
- Let the githeri simmer on low fire till all the water is gone.
- Remove from fire and serve.
This dish is great alongside this avocado salsa.
Let us know. Have you ever made githeri or eaten it?
Did you read that lengthy roundup I did last week? A lot of cooking has surely happened in this space. It is finally the rainy season and that means lots of warm comfortable food to eat and drink. So today I thought it a good idea to talk about porridge. I grew up on porridge and I am sure most of you did too. When in nursery school, the best part of every day was being served porridge and bread at break time. And because the weather is continuing to get wet gloomy and soggy, I believe a bowl of porridge will come in handy for the next few months. So why not learn the basics of making porridge. Again this is a basic recipe and I hope that once we have nailed the basics, we can get experimental. I cannot wait already.
Find recipe here