Name: Coconut Kidney Beans (Kenyan Maharagwe)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Cuisine: Kenyan
Ingredients: 200 g dried red kidney beans, soaked overnight and drained, or 2 x 400 g tins of red kidney beans, drained; Salt and pepper, to taste; 1 tsp ginger paste; 1 x 400 g tin of chopped tomatoes; 1 tsp ground coriander; 1 tbsp tomato purée; 1 large onion, finely chopped; 1 tsp ground cumin; ½ tsp turmeric; 2 tbsp vegetable oil; 1 tsp garlic paste; A handful of fresh coriander leaves, chopped, to garnish; 1 x 400 ml tin of coconut milk

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Radikal Kitchen

By Radhika Howarth

Published 2024

About

This popular dish from Kenya is made with red kidney beans cooked in a flavourful coconut-based sauce. It’s commonly served with rice or ugali, a traditional Kenyan cornmeal porridge.

Maharagwe is the Swahili word for kidney beans. Swahili is widely spoken in East Africa, including Kenya, and many culinary terms and dishes in Kenya have Swahili names due to the influence of Swahili culture and language in the region.

Maharagwe has various regional and personal variations; so