Maharagwe (Bean Stew with Coconut Cream)



Ingredients

  • 1 cup red kidney beans
  • 2 cups water (to cook the beans)
  • 1 yellow onion, chopped
  • 3 cloves of garlic, chopped
  • 3-4 tomatoes, chopped (or diced canned tomato)
  • 200ml Kara UHT Coconut Cream
  • 3 tablespoons fresh coriander leaves, chopped (for garnish)
  • 3 tablespoons olive oil
  • 1-2 teaspoons cumin powder (to be added in stages, according to taste)
  • 1-2 teaspoons coriander powder (to be added in stages, according to taste)
  • 1-2 teaspoons mild chilli powder (to be added in stages, according to taste)
  • 1/4 teaspoon turmeric powder
  • 1/4 to 1/2 teaspoon crushed black pepper (coarse grain black pepper)
  • 2 bay leaves
  • 1 1/2 teaspoons salt (to taste)

Method

  1. Rinse the dried beans.
  2. Soak the beans overnight or at least 8 hours till plumped up in size.
  3. Drain the soaked beans and transfer to a pressure cooker.
  4. Add 1 teaspoon of salt and enough water to cover the beans.
  5. Cook on high pressure until steam escapes, then lower heat and cook for 8 minutes.
  6. Let the pressure cooker cool completely before opening.
  7. Heat the olive oil in a heavy-based skillet over low heat.
  8. Add the onion and garlic. Sauté for 3-5 minutes until softened and translucent (not browning).
  9. Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of chili powder (adjust as per your spice preference), and ¼ teaspoon of turmeric powder.
  10. Stir till the spices are fragrant, about 30 seconds.
  11. Add the tomatoes and cook till the tomato is softened thoroughly. Mash the tomatoes while cooking to make sure no large chunks of tomato.
  12. Pour in the cooked beans and cooking liquid. Stir to combine and bring to a simmer.
  13. Add the bay leaves and add more spices if necessary.
  14. Pour in KARA UHT coconut cream (leave some for drizzling) and stir briskly to incorporate.
  15. Adjust the spices and crushed black pepper as per your preference, then add salt to your taste.
  16. Simmer on low heat for 5-10 minutes till the sauce thickens to your desired consistency. Stirring occasionally to prevent sticking.
  17. Before serving, garnish with coriander leaves and drizzle with balance coconut cream.

Notes:

  • Serving Suggestions: Serve hot with rice, chapatis, or Kenyan ugali.
  • Leftovers can be transformed into delicious Shakshuka by reheating with a bit of water and poaching eggs in the simmering sauce. Serve with crusty bread for dipping.

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos


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