Coconut Kidney Beans

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

Kenyan Maharagwe

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

Ingredients

Africa
Kenya
Vegan
Gluten-free

Ingredients

Method