4 c cooked pinto beans
1 c diced tomato
1 c diced bell pepper
1/2 c diced red onion
1/2 c cooking oil
1 garlic clove, finely chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground ginger


Heat the oil in a large pot. When the oil is hot, add the onion, garlic and bell pepper. Sauté for about 4 minutes. When the onion is soft, add the tomato and the spices. Stir in the beans and cook the mixture for about 8 to 10 minutes, until hot. Serve with Posho.


4 cups maize flour
6 cups boiling water

Heat water to boiling in a pot. Slowly pour the maize flour into the boiling water and whisk vigorously to avoid lumps. Cook for 3 -4 minutes while stirring continuously. Serve immediately.


Notes and Instructions

Recipe and photo credit: Georgia Reader