Maharagwe — Print Recipe — The Culinary Codex

Hearty red kidney beans simmered in a thick, aromatic tomato and onion sauce with warming spices. This protein-rich stew is a staple for Chadian families, served over rice or alongside boule for a filling, affordable meal.

Ingredients

500g dried red kidney beans, soaked overnight
3 large tomatoes, chopped
2 onions, diced
3 tbsp vegetable oil
3 cloves garlic, minced
1 tsp cumin
1/2 tsp turmeric
1 tsp salt
1 liter water
1 bouillon cube
Fresh cilantro for garnish

Instructions

1 Drain soaked kidney beans and place in a large pot. Cover with fresh water and boil for forty-five minutes until beans are tender but not mushy.
2 In a separate pan, heat oil and saute diced onions and garlic until golden, about five minutes.
3 Add chopped tomatoes, cumin, and turmeric. Cook until tomatoes break down into a thick sauce, roughly ten minutes.
4 Add the cooked beans to the tomato sauce along with bouillon cube and salt. Add enough water to create a stew consistency.
5 Simmer everything together for twenty minutes, allowing the beans to absorb the flavors of the sauce.
6 Garnish with fresh cilantro and serve hot over rice or with boule. The stew thickens further as it cools.

Did You Know?

Beans are one of the most affordable protein sources in Chad, making maharagwe a democratic dish enjoyed by families of all economic backgrounds across the country.