Posho na Dengu

About This Recipe

Posho (also called ugali in other parts of East Africa) is a stiff maize porridge that serves as the foundational starch for millions of Ugandans, especially in northern and western regions of the country. Made from finely ground white maize flour cooked in boiling water until thick enough to hold its shape, posho is eaten by hand and used to scoop up accompanying stews and sauces. Dengu—lentils or green split peas—cooked in a fragrant tomato and spice sauce is one of its most common accompaniments, providing plant-based protein and rich flavor. The combination of posho na dengu is a daily meal for many Ugandan families and represents the country's broader East African culinary heritage.

Ingredients

Serves 4

• 300 gwhite maize flour (posho/ugali flour)
• 900 mlwater (for posho)
• 1 tspsalt (for posho)
• 300 gdried red or green lentils (dengu), rinsed
• 750 mlwater or vegetable stock (for lentils)
• 1 largeonion, finely diced
• 3 clovesgarlic, minced
• 1 tspfresh ginger, grated
• 2 mediumtomatoes, diced
• 1 tbsptomato paste
• 2 tbspvegetable oil
• 1 tspground cumin
• 1 tspground coriander
• 1/2 tspturmeric
• 1/2 tspchilli powder
• 1 tspsalt
• 1 handfulfresh coriander or spinach, to garnish

Instructions

1. 1

   Cook the lentils

   Place the rinsed lentils in a saucepan with the water or stock. Bring to a boil, skim any foam, then reduce heat and simmer for 20–25 minutes until completely soft and most of the liquid is absorbed. Set aside.

2. 2

   Make the tomato and spice base

   Heat the oil in a wide pan over medium heat. Fry the onion for 8–10 minutes until golden. Add the garlic, ginger, cumin, coriander, turmeric, and chilli powder and fry for 2 minutes. Add the diced tomatoes and tomato paste and cook for 8 minutes until thick.

3. 3

   Combine the lentils and sauce

   Add the cooked lentils to the spiced tomato sauce. Stir well to combine. Add a splash of water if too thick. Simmer together for 10 minutes to allow flavors to meld. Season with salt. Stir in fresh coriander or spinach at the end.

4. 4

   Make the posho

   Bring the 900 ml of salted water to a rolling boil in a heavy-bottomed pot. Gradually pour in the maize flour in a steady stream, stirring vigorously with a wooden spoon to prevent lumps. Reduce heat to very low and continue stirring for 10–15 minutes as the posho thickens and pulls away from the sides of the pot.

5. 5

   Shape and serve

   When the posho is very stiff and smooth (it should hold a firm shape), dip a large spoon in water and use it to scoop rounded portions onto plates. Serve the dengu lentil stew alongside or poured over. Traditionally eaten by hand.

Variations

• •

  Add 200 g of chopped spinach, kale, or amaranth leaves to the lentil stew.

• •

  Include 1 can of coconut milk in the lentil stew for a creamier, richer sauce.

• •

  Serve with sliced raw tomato, onion, and lemon wedges as a fresh accompaniment.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Posho is best made fresh as it hardens when cooled. Leftover posho can be sliced and pan-fried in oil. The lentil stew refrigerates well for up to 4 days and freezes for up to 2 months.

Frequently Asked Questions