Firinda

Name: Firinda
Yield: 2 servings
Cuisine: Ugandan
Ingredients: 2 cups dried beans, soaked overnight; 1 onion, chopped; 1 tomato, chopped; 2 tbsp cooking oil or ghee; Salt; Water

Firinda/fee-REEN-dah/

Also known as: Ugandan Mashed Beans, Bean Paste

About this dish

Dried beans cooked and pounded into a smooth, thick paste, a staple of western Uganda.

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Ingredients

🫘2 cups dried beans, soaked overnight

🧅1 onion, chopped

🍅1 tomato, chopped

🫗2 tbsp cooking oil or ghee

🧂Salt

💧Water

Method

Serves 2

Boil the soaked beans in fresh water until very soft, 1–1.5 hours.

Drain, keeping some of the cooking liquid, and remove any loose skins if you like.

Pound or mash the beans into a smooth paste, adding cooking liquid as needed.

Fry the onion and tomato in oil until soft, then stir in the bean paste and cook for 5 minutes.

Season with salt and serve with matooke or millet bread.

✓ What Makes it Authentic

Firinda is associated with the Banyankole, Bakiga and Batooro peoples of western Uganda, and is eaten with matooke, millet bread or posho.

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