Kenyan Maharagwe (Coconut Bean Stew)

Maharagwe is the Swahili word for beans in Kenya. In Kenyan cuisine, Maharagwe typically refers to a dish made with beans, often red kidney beans, cooked in a flavorful sauce, made with onions tomatoes, spices, and coconut milk.

Kenyan Maharagwe

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EAT AND TELL!!! Let us know if you tried –  Kenyan Maharagwe

Kenyan Maharagwe (Coconut Bean Stew)

Author: Shana Shameer

Difficulty: Beginner Prep Time 5 mins Cook Time 25 mins Total Time 8 hrs 30 mins

Servings: 8

Description

This vegan and gluten-free stew, also known as Maharagwe ya Nazi in Swahili, is a staple in Kenyan cuisine and East Africa. Maharagwe is often served with Rice, or Chapatis or the staple, Kenyan Ugali. Leftover Maharagwe makes a great Shakshuka as well, by just heating up in a skillet with a little water and add a few eggs to be poached in the simmering sauce. Mop it up with some crusty bread!

Ingredients:

Servings

• 1 cup Red Kidney Beans
• 2 cups Water (to cook the beans)
• 1 large Yellow Onion, chopped
• 3 large cloves Garlic, chopped
• 3-4 Tomatoes, chopped (OR replace with canned tomatoes - I like to use Fire Roasted, diced canned Tomatoes here)
• 200 ml Kara Coconut Cream (at room temperature)
• 3 Tbsp fresh Coriander leaves (for Garnish)
• 3 Tbsp Olive oil
• 1-2 tsp Cumin powder (to be added in stages, according to taste)
• 1-2 tsp Coriander powder (to be added in stages, according to taste)
• 1-2 tsp Mild Chilli powder (to be added in stages, according to taste)
• ¹⁄₄ Turmeric powder
• ¹⁄₄ ¹⁄₂ tsp tsp Crushed Black Pepper (coarse grain black pepper)
• 2 Bay leaves
• 1 ¹⁄₂ tsp Salt (to taste)

Instructions

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1. Rinse the dried beans and soak them overnight or (8 hours) till plumped up in size.
2. The next morning, Drain the soaking liquid and add to a pressure cooker with 1 tsp salt.
3. Cook on high pressure till steam escapes, then lower heat and cook for 8 minutes.
4. Allow the pressure cooker to cool off before opening to check that the beans are tender.
5. While the beans are cooking, chop the onion, garlic, and tomato. Or replace the tomatoes with canned tomatoes AS I HAVE DONE.
6. Once the beans are cooked, we can prepare the Maharagwe.
7. Heat the oil in a heavy-based skillet.
8. Add the Onion and saute along with the garlic. Saute for under 5 minutes, on a low heat, till softened but not browning.
9. Add the first addition of spice powders 1 tsp cumin, 1 tsp coriander, 1 tsp chilli, and 1/4 tsp Turmeric powder. Stir till the spices are fragrant.
10. Add the chopped tomatoes or canned tomatoes and cook till the tomato is softened thoroughly. Mash through the tomatoes as they cook. Make sure there are no large chunks of tomato.
11. Add the cooked beans along with the cooking liquid. Stir to incorporate and bring to a simmer.
12. After doing a taste test, add the Bay leaves and more of the spices; Coriander, Cumin and also Pepper and Salt to taste.
13. Add 200 ml Kara Coconut cream and stir briskly to incorporate.
14. Simmer on low for under 10 minutes till the sauce thickens considerably, stirring regularly so that the beans do no stick to the bottom.
15. After the coconut milk is added, you can adjust all the spices to suit your taste. Cook slowly, to help the flavor spices and sauteed ingredients to be infused into the coconut cream sauce, balancing and taming the rich coconut flavor in the process.
16. When you reach your desired thickness and consistency, garnish with some chopped fresh coriander leaves.
17. You can drizzle in a bit of coconut cream, while serving .

Keywords: Maharagwe, Kenyan bean stew, maharage ya nazi,