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Easy recipe: Maharagwe na 'njahi' za nazi

Food
 Photo: Maharagwe na 'njahi' za nazi (Photo: Chef Ali)

This Swahili recipe is made of red kidney beans and rose coco beans. I decided to add black beans (njahi) to the mix to make the dish more delicious and nutritious.

Preparation time: 10 mins

Cooking time: 35 mins

Serves four to six

What you need:

2 medium onions, chopped

1 teaspoon cayenne pepper

1 tablespoon ginger

3 cloves garlic

3 tablespoon tomato paste

2 tablespoon butter

1 tablespoon ground coriander

Fresh coriander

1 cup black beans (njahi), boiled

1 cup red kidney beans, boiled

1 cup thin coconut milk

1/2 cup coconut cream

What to do:

Wash the beans and soak them overnight. Boil them for about two hours, until soft (you can boil a big batch and freeze them for future use).

Heat butter in a medium pan, and add onion, ginger and garlic. Fry until soft and lightly browned.

Add tomato paste, coriander powder, fresh coriander and cayenne pepper and cook for a minute, all the while stirring.

Add the beans, then gradually add the coconut milk. Bring to a boil, then simmer for a few minutes.

Pour some extra coconut cream on top. Garnish with green chillies and sliced tomatoes (optional).

Serve hot or at room temperature. Enjoy!

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