11-05-2020 di redazione
Coconut beans (maharagwe za nazi) are a poor but tasty and energetic dish of the tradition of the ethnic mijikenda that populates the Kenyan coast.
Depending on who prepares it, tastes and abundance of beans, it can be cooked as a soup (more brothy) or as a cream (with more coconut milk).
Here is our recipe:
Ingredients for 4 people:
300 grams of beans
4 cups of coconut milk and 1 cup of cream (you can buy the one in bric or tin, possibly also the "Kentaste" cream).
2 green chili peppers (pilipili)
2 tomatoes or sauce
1 teaspoon flour
If the beans are fresh, leave them to soak in water for at least 12 hours, otherwise, remove the liquid from the can and rinse them.
Dice the onion and add it to the beans together with the chilli peppers, curry powder and salt, all in a pot.
Add enough coconut milk to cover the beans and start cooking.
Cook the beans until the coconut milk is reduced and the beans are well cooked.
In another pot, add the thick coconut milk (cream) and a little bit of flour and let it thicken. We suggest to take a small amount of beans and blend it in order to make the final dish even more creamy and tasty.
Add everything to the beans, stir and we recommend serving them with chapati.
(See here the recipe for chapati).
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