Maharagwe — Print Recipe — The Culinary Codex

Red kidney beans simmered in a lush coconut milk sauce with tomatoes, onions, and curry spices, a creamy coastal Kenyan staple.

Ingredients

2 cups red kidney beans, soaked overnight
1 can (400ml) coconut milk
2 large onions, diced
3 tomatoes, chopped
3 cloves garlic, minced
1 tsp curry powder
1/2 tsp turmeric
Salt and pepper
Fresh cilantro
2 tbsp vegetable oil

Instructions

1 Boil soaked kidney beans in fresh water for forty-five minutes until tender but not mushy. Drain and set aside.
2 Heat oil and sauté onions for five minutes. Add garlic, curry powder, and turmeric, cook one more minute.
3 Add chopped tomatoes and cook for five minutes until they break down into a thick sauce.
4 Pour in coconut milk and cooked beans, stir to combine, and bring to a gentle simmer.
5 Cook uncovered for fifteen minutes until the sauce thickens and coats the beans in a creamy blanket.
6 Season with salt and pepper, garnish with fresh cilantro, and serve with wali wa nazi or chapati.

Did You Know?

On the Kenyan coast, maharagwe ya nazi is considered the perfect weekday meal because it is nourishing, affordable, and tastes even better the next day.