Maharagwe ya nazi
Maharagwe ya nazi, from above
VegVeganKenyan and Tanzanian coast

Maharagwe ya nazi

Red beans in creamy coconut curry. The Swahili coast's comfort in one bowl.

50 minTime
18 gProtein each
mildSpice
10hPlan ahead. Soak for 10 hours first; the 50 minutes come after.
Coastal beans1 chapter · 1 min read

Make it your way

Grandma's wayRed beans in coconut milk with gentle spice.
The original
436kcalsame
18 gproteinsame
19 gfibresame
50minutessame

Classic maharagwe.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rajma, dry (dried red kidney beans)1¼ cups, soaked overnight
Thick coconut milk¾ cup
Thin coconut milk¾ cup
Onion1, chopped
Tomato2, chopped
Garlic3 cloves
Turmeric (ground turmeric)½ tsp
Curry powder1½ tsp
Green chilli1, slit
Cooking oil (vegetable oil)1½ tbsp
Coriander leaves (cilantro)to finish
Saltto taste

Method

4 steps
  1. 1Pressure cook the beans until soft.
  2. 2Fry onion and garlic, add turmeric, curry powder and tomato and cook down.
  3. 3Add the beans and thin coconut milk. Simmer 10 minutes.
  4. 4Stir in thick coconut milk and chilli and heat gently without boiling.
Serve it like this

Serve in a bowl with chapati or rice, coriander on top.

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Make it a meal

What goes with Maharagwe ya nazi: a bread or rice, a side, something to drink and something sweet.

Bread or rice East African chapati70 min
Bread or rice Swahili pilau80 min
On the side Bhindi masala35 min
On the side Jeera aloo30 min
A little snack Mandazi100 min
To drink Sol kadhi40 min
Something sweet Sakkarai pongal45 min
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