Galvin cooked at the house I stayed at in Kampala; she was inventive with her recipes, and her secret seemed to be to use more oil in a dish than we’d ever seen before (her pasta sauce was pretty much 50:50 tomatoes and peppers to olive oil, and delicious for it). I was delighted to find when researching this Ugandan bean recipe that one version called for 500ml oil – it wasn’t just her! But I’ve toned it down to 4 tablespoons here – this is a rich and filling dish.