Makande

Name: Makande
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Tanzanian
Ingredients: 2 cups dried maize kernels, soaked overnight; 1 cup dried beans, soaked overnight; 200ml coconut milk; 1 onion, diced; 2 tomatoes, chopped; 1 tsp curry powder; Salt to taste; Water

Makande (mah-KAHN-deh)

Corn and Bean Stew

⏱ Prep Time 1.5 hours

📈 Difficulty Easy

👥 Servings

🔥 Calories 364 kcal

A thick, hearty stew of maize kernels and beans cooked together with coconut milk, onions, and mild spices, a Tanzanian comfort food staple.

Nutrition & Info

Protein 15.0g

Carbs 58.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ coconut

Equipment Needed

large pot wooden spoon

Presentation Guide

Vessel: deep bowl

Garnishes: coconut cream

Accompaniments: kachumbari, chapati

Ingredients

2 cups dried maize kernels, soaked overnight
1 cup dried beans, soaked overnight
200ml coconut milk
1 onion, diced
2 tomatoes, chopped
1 tsp curry powder
Salt to taste
Water

Instructions

1
Boil soaked maize and beans together in plenty of water for one hour until both are tender.
2
In a separate pan, sauté onion until soft, add tomatoes and curry powder, cook five minutes.
3
Add the onion-tomato mixture to the pot of maize and beans.
4
Pour in coconut milk and stir to combine, simmer for fifteen more minutes.
5
The stew should be thick and porridge-like, with tender kernels and creamy beans.
6
Season with salt and serve hot in deep bowls.

💡

Did You Know?

Makande is known as the "poor man's meal" in Tanzania, yet it provides one of the most nutritionally complete combinations in any cuisine.

Chef's Notes

Equipment Tips

large pot
wooden spoon

Garnishing

coconut cream

Accompaniments

kachumbari, chapati

The Story Behind Makande

Makande predates colonial times in Tanzania, combining the two staple crops of maize and beans into a nutritionally complete meal. The combination provides complementary proteins that together form a complete amino acid profile, a fact that traditional Tanzanian cooks understood intuitively long before modern nutrition science. The addition of coconut milk is a coastal embellishment that has spread throughout the country.

🕐 Traditionally enjoyed everyday lunch and dinner 📜 Origins: Traditional Tanzanian

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