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Maharagwe
Kenya
The bean dish of Kenya's Swahili coast. Eaten with ugali, rice or chapati. Deeply nourishing and economical.
Kenyan coconut red bean stew — red kidney beans slow-cooked in coconut milk with tomato, onion and spices. A beloved vegetarian staple of the Kenyan coast.
Prep
10 mins
Cook
40 mins
Difficulty
Easy
Calories
430 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gred kidney beans, cooked
400mlcoconut milk
3tomatoes, diced
1onion, diced
4 clovesgarlic
1 tspturmeric
1 tspcumin
3 tbspoil
fresh corianderto garnish
Method
1
Fry onion and garlic in oil. Add turmeric, cumin and tomatoes. Cook 5 minutes.
2
Add beans and coconut milk. Simmer 25-30 minutes until thick.
3
Garnish with coriander. Serve with rice or chapati.
Chef's Tip
Simmer uncovered in the last 10 minutes to thicken the sauce properly.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.