A thick, hearty stew of red kidney beans simmered with tomatoes, onions, and curry spices until rich and creamy, a daily protein staple across Uganda.
Ingredients
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3 cups red kidney beans, soaked overnight
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3 large tomatoes, chopped
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2 large onions, diced
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3 cloves garlic, minced
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1 tsp curry powder
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2 tbsp vegetable oil
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Salt to taste
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4 cups water
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1 green bell pepper, diced
Instructions
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1
Soak beans overnight in plenty of water, drain and rinse well the next morning.
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2
Boil beans in fresh water for forty-five minutes to one hour until tender but not mushy.
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3
In a separate pan, sauté onions, garlic, and bell pepper in oil for five minutes until softened.
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4
Add tomatoes and curry powder, cook for five minutes until tomatoes break down into a thick sauce.
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5
Add the cooked beans to the tomato sauce, mix well, and simmer for fifteen minutes to meld flavors.
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6
Season with salt and serve hot over posho, rice, or with chapati on the side.
Did You Know?
Beans are so central to the Ugandan diet that the country is one of the highest per-capita consumers of beans in the world.