Maharagwe - East African Coconut Bean Stew
A celebration of regional flavours come together to create something deeply comforting and incredibly flavourful!
Preparation Time: 10 mins
Cooking Time: 30–40 mins
Serves: 4–6
Ingredients:
- 2 Tbsp oil
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1 tsp fresh ginger grated
- 2 tomatoes, finely chopped or canned tomatoes
- ½ tsp curry powder
- ½ tsp chili flakes
- 2 cups red kidney beans
- 1 cup coconut cream
- Salt & pepper, to taste
- Fresh coriander
How To Make Maharagwe
- Heat oil in a medium saucepan over medium heat.
- Add chopped onion and sauté until soft and golden, about 5–7 minutes.
- Stir in the minced garlic, ginger, curry powder, cinnamon, and chili.
- Cook for another 1–2 minutes until fragrant.
- Add chopped tomatoes and cook until they break down and become saucy, about 5–8 minutes.
- Stir frequently to prevent sticking.
- Mix in the cooked kidney beans.
- Stir to combine well with the tomato mixture.
- Pour in the coconut milk and bring the stew to a gentle simmer.
- Reduce heat and let it cook uncovered for 15–20 minutes, stirring occasionally.
- The stew should thicken slightly.
- Season with salt & pepper and garnish with fresh coriander.
Chefs Tip: Whether using fresh or canned, cook the tomatoes until they break down and integrate into the sauce—this helps thicken the stew and develop a richer flavour. Stir in chopped spinach or during the last few minutes of cooking for added nutrition, colour, and texture.