Kenyan Maharagwe (Spiced Coconut Bean Soup)
Kenya
Rédacteur en chef
London, United Kingdom ·
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
London, United Kingdom ·
Maharagwe is simply the Swahili word for beans, and the dish is red beans simmered with onion, tomato and spices in coconut milk. It is eaten across Kenya and is most often served with ugali, though rice and flatbreads are equally common. The coconut milk places it on the Swahili coast. Coastal Kenyan cooking uses coconut in a way inland cooking does not, and it arrived through the same Indian Ocean trade that brought cardamom, cumin, turmeric and coriander into the region's food. Those spices are all here, and the presence of mild curry powder alongside them reflects the long South Asian presence in East Africa. It reads as though it should be fiery and is not. The spice list is long and includes chilli, but the coconut milk rounds all of it off, so the finished dish is warm and aromatic rather than hot. It is also quick: with cooked or tinned beans it is on the table in under thirty minutes. The sauce should come up to just cover the beans and will thicken further as it cools, so it is worth stopping while it still looks slightly loose.
Maharagwe is the Swahili word for beans. The dish reflects the Indian Ocean trade that brought coconut and South Asian spices into the cooking of the Kenyan coast.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
If using dried beans, pick them over to remove stones and broken beans. Cover with two inches of water and soak for 6 to 8 hours or longer. Drain, cover with fresh water and cook for 1 to 2 hours until tender and soft inside. Let them cool in the cooking liquid to avoid split skins, then drain.
If using tinned beans, drain and rinse them.
Heat the oil in a large heavy-bottomed pot. Add the diced onions and hot pepper and cook for five minutes until the onions are translucent.
Add the garlic, curry powder, cumin, turmeric, cardamom, coriander and salt, and cook for one minute more.
Add the drained beans, the tomatoes with their juices and the coconut milk.
Bring to the boil, then reduce the heat to low and cook for about 15 minutes, until the coconut milk thickens a little and the flavours come together.
The sauce should come up to just cover the beans. If there is not enough liquid, add a little water and cook another minute or two.
Taste and adjust the salt, or add more cayenne if you want it spicier.
Serve hot with rice, ugali or flatbread.
Notes personnelles de Nympha Nzeribe2 avis
Herh, cardamom and turmeric in beans? At first I was wondering chale, because back home in Ghana we don't put coconut milk or hot jalapeno in our cooked red beans oo, we prefer palm oil and fried plantain! But I tried this Kenyan recipe for dinner yesterday with canned tomatoes. The soup was so creamy paa. Next time I will add a bit more cayenne because we like plenty pepper
made this last night because i was missing back home so much! hard to find decent dried beans without paying ridiculous prices at whole foods here in LA, so i used two cans of dark red kidney beans from Ralphs instead. That tip about blooming the ground cardamom with the garlic and cumin is spot on, gave the coconut milk broth such a lekker smell while simmering. served it with warm chapati after sitting at a red robot on the 405 for an hour