1 pound (500 grams) dried white beans
1 quart (2 liters) water
2 teaspoons (5–10 ml) salt
1 pound (500 grams) sweet potatoes, peeled and cut in chunks
INSTRUCTIONS (for fresh pears):
1. Soak beans in the water overnight.
2. Before cooking, add 2 teaspoons salt and bring to a boil. Reduce heat, cover, and simmer until tender.
3. In a separate saucepan, cook the sweet potatoes until tender.
4. While still hot, drain excess water from beans and sweet potatoes. Combine beans and potatoes and mash until smooth. Consistency will be stiff and dry; the flavor mild. Form into loaf and slice.
Ugandans serve mugoyo as a main dish with cooked greens and a beverage.
Recipe from Extending the Table, by Joetta Handrich Schlabach