Firinda

Name: Firinda
Prep time: 60 min
Cook time: 75 min
Total time: 855 min
Yield: 6
Cuisine: Ouganda
Ingredients: 350 g dry white beans; 2 litres drinking water for soaking, discarded; 1.2 litres drinking water for cooking, plus hot water if needed; 300 g chopped ripe tomatoes; 100 g sliced onion; 30 g washed sliced spring onions; 6 g chopped garlic; 1/2 tsp ground ginger; 30 ml neutral oil; 4 g salt, adjust to taste; 1/4 tsp ground black pepper

🫘 Creamy peeled-bean sauce associated with western Uganda. This tomato-and-onion version makes six servings without meat or cream.

Ingredients

350 g dry white beans
2 litres drinking water for soaking, discarded
1.2 litres drinking water for cooking, plus hot water if needed
300 g chopped ripe tomatoes
100 g sliced onion
30 g washed sliced spring onions
6 g chopped garlic
1/2 tsp ground ginger
30 ml neutral oil
4 g salt, adjust to taste
1/4 tsp ground black pepper

Preparation

Sort and rinse beans. Cover with 2 litres water and refrigerate for 12 hours. Discard soaking water and rinse.

Pinch off skins one by one, allowing about 45 minutes. Put peeled beans in a pot and rinse away remaining skin fragments.

Add 1.2 litres fresh water. Boil vigorously 10 minutes, then simmer 35–50 minutes until truly soft, adding hot water if needed.

Prepare vegetables. Heat 30 ml oil in a second pot, soften onion 5 minutes, then stir in garlic and ginger for 30 seconds.

Cook tomatoes 8–10 minutes. Add cooked beans and some cooking liquid; reserve the rest for adjusting texture.

Simmer together 10 minutes, stirring. Add salt and some pepper. Extend cooking if any beans are still firm.

Mash until creamy. Gradually add reserved bean liquid as needed. Add spring onions and simmer 2–3 minutes.

Taste and serve hot in six portions with a separately cooked starch. Cool leftovers quickly in shallow containers, refrigerate and use within 48 hours after thorough reheating.