Coconut beans stew is a famous dish in Kenya’s coastal region.
Locally known as maharagwe ya nazi in swahili, the dish is prepared by incorporating a coconut puree while frying the beans.
Beans,(Maharagwe) are rich in amino acids and they also offer an immune-boosting punch of antioxidants, magnesium, potassium, iron, zinc, vitamin B, folate and fibre.
There are different ways of preparing the dish but here's an easy recipe, with affordable ingredients.
Ingredients
- 2 cups of beans, pre-boiled
- 1 cup/tin of coconut milk
- 1 cup of cooking cream
- 1 onion, chopped
- 2 green chilli peppers (pilipili), optional
- 2 tomatoes
- 1 teaspoon of flour
- Curry powder
- Vegetable oil
Preparation
Step 1
Soak your beans in water for 30 minutes before cooking.
Step 2
Add vegetable oil and onions in a pan and fry until golden brown before adding the tomatoes.
Step 3
Mash the tomatoes, until no lumps are seen then add the beans.
Cover and cook for a minute before adding the chilli pepper, salt and curry powder.
Mix together until combined. Add a little water if necessary.
Step 4
Add enough coconut milk and cooking cream, then cover and let it simmer.
Step 5
Cook the beans until the coconut milk is reduced and the beans are well cooked.
Step 6
Add the all-purpose flour or corn flour to thicken the soup.
Step 7
Serve and enjoy over a bowl of rice and chapati or eat with greens.
