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Maharagwe hails from Kenya and is a cozy blend of red kidney beans, tangy tomatoes, and warming spices like cumin, coriander, and chili. This hearty stew brings comfort and bold flavour to everyday meals, often enjoyed with rice, chapatis, or Kenya’s staple—ugali.

We have added a delicious twist by incorporating Kara UHT Coconut Cream, creating a creamier, more indulgent version of this classic. The coconut cream balances the heat and gives every spoonful a silky-smooth texture that’s hard to resist.

Have some leftover Maharagwe? Don’t toss it! Turn it into a quick shakshuka—simply reheat your extra Maharagwe in a skillet with a splash of water, crack in a few eggs, and let them poach in the bubbling sauce.

Source: Recipes Are Simple