Cheesy njahi in coconut sauce: Giving your beans a twist

Njahi, also known as black beans or turtle beans, are a small type of legume that are traditionally a delicacy among the Kikuyu.

I personally love njahi -- they are one of my favourite beans, enriched with high protein and fibre content. They also contain several key vitamins and minerals that benefit our health. Today, we will give the beans an unusual twist by infusing some cream cheese in the mix. Trust me, the result is delicious.

What you will need:

2 cups njahi

2 medium onions, sliced

1 tablespoon garlic and ginger, freshly minced

1 tablespoon oil

2 curry cubes or any of your favourite beef or chicken cubes

1/2 spoon curry powder

1 cup light coconut milk

1 cup thick coconut cream

6 cream cheese triangles, roughly cut

Salt to taste

What to do: 

Boil the njahi until soft (great tip is to soak them overnight first)

Heat oil in a medium pan

Add onion, ginger and garlic.

Fry until soft and lightly browned.

Add in the curry cubes and cheese triangles. Mix well with a spatula. 

Add the light coconut milk then bring to a boil for about a minute.

Add the curry powder and salt to taste then let it boil until the liquid is almost evaporated.

Gradually add the thick coconut milk. Let it boil then reduce heat to simmer gently until cooked.

Serve on bowl topped with some curry leaves for garnish.