KIU, Western Campus – Firinda is a delicacy that originates from the Tooro region of Western Uganda, though its popularity has now spread to many parts and tribes of Uganda.
Usually reserved for wedding ceremonies, this finger-licking delicacy will take you a lot of effort and time to prepare, but once on your plate, you realize that your effort was worthwhile.
How to prepare
The whole process begins with soaking beans (the amount depends on the number of the intended consumers) in water, preferably the night before the day of preparation.
When the beans are well soaked, the outer coat becomes soft and you have to peel off the outer coat, leaving the inner white/cream cotyledons.
According to A Kitchen in Uganda, a cooking website the following process will generate the ultimate Firinda soup for you.
What you will need
2 Cups Beans (pre-soaked and peeled), 3 Large tomatoes, 1 Small onion, 1/2 C Spring onions(chopped), 1 Clove of garlic, 1/2 Tsp. Ground ginger powder, Salt, Cooking oil, Curry Powder, Black pepper
In a pot, combine the peeled beans with water and let them boil over medium heat for thirty minutes. While the beans are boiling, chop the tomatoes, onions, and garlic. Set aside. After the beans have boiled for thirty minutes, remove from fire. In another pot, pour cooking oil and after one minute, add the salt, ginger and garlic. Keep stirring to keep from burning. Add onions and tomatoes. Stir for three more minutes. Add the beans (with the water used for boiling them) and cover. Let them cook for another 20-30 minutes stirring occasionally till the beans are flaky (read: slightly disintegrating and tender). Remove from fire. Using either a wooden ladle, a pestle or potato masher (or anything that can mash really), mash the soup until it has a creamy consistency. Add the black pepper and sprinkle the chopped spring onions in the soup and serve.
Firinda is best served with millet bread (kalo, akaro) but it can also be served with matooke. Rice is not compatible
Picture credit: A Kitchen in Uganda