Delicious Coconut Beans Curry Recipe (Maharagwe ya Nazi)
Coconut Beans Curry or "Maharagwe ya nazi" is a hearty and delicious dish made with flavorful ingredients such as beans, spices, coconut milk and served with rice, chapati or even ugali.
What is maharagwe ya nazi?
Maharagwe ya nazi is often associated with the cuisine of the coastal regions, where coconut and coconut milk are commonly used in cooking.
This satisfying and nourishing dish can be made by simmering well-cooked beans in a flavorful tomato sauce enriched with coconut milk, tomatoes, and onions.
Maharagwe ya nazi, comes in numerous variations across different regions and countries, as people use different types of beans and add their unique touches.
To prepare this dish, the beans are boiled until tender, then simmered in a blend of coconut milk, and spices until the sauce becomes thick and the flavors meld together.
Other dishes that can be prepared in coconut milk by the coastal people in Kenya include meat, chicken, fish, beans, and vegetables.
What is the best type of beans for maharagwe ya nazi?
Typically, yellow beans or kidney beans are the most commonly used types of beans to prepare coconut beans curry, but some people use their preferred type of beans or whatever beans they have on hand. As long as the beans used can become completely tender during cooking, resulting in soft beans with a thick soup, the dish will turn out well.
Tips and tricks
To speed up the cooking process, you can soak your beans before cooking them, the recommended soaking time for beans is usually between 8-10 hours.
Alternatively, you can purchase pre-boiled beans to avoid the lengthy process of soaking and cooking the beans from scratch. Canned beans is also an alternative.
Kidney beans can also be referred to as red beans
2 cups of yellow or kidney beans
1 cup coconut milk
1 red onion, diced
5 cloves garlic, minced
1 teaspoon fresh thyme, minced
½ teaspoon fresh rosemary - minced
1 teaspoon paprika
4 tomatoes, blended
1 teaspoon salt, plus more to taste
1 teaspoon black pepper - plus more to taste
1 bay leaf (optional)
Coriander to garnish (optional)
Begin by carefully inspecting the beans, removing any small rocks or debris. Then, transfer the beans to a large bowl and cover them with water. Soak the beans for a minimum of 8 hours or overnight.
When you're ready to cook the beans, drain and rinse them using a large colander then set aside.
Meanwhile, heat a large pot over medium-high heat and add the diced onion. Cook the onion, stirring occasionally, for approximately 10 minutes or until it has softened.
Next, add minced garlic, fresh thyme, rosemary, salt, and black pepper to the pot. Cook for an additional 1-2 minutes, stirring continuously.
Add the blended tomatoes, paprika and the cooked beans into the pot along with any other desired ingredients then mix well to combine.
Finally, add the coconut milk and bring to a low boil, cover partially with a lid, and reduce the heat to maintain a gentle simmer.
Simmer gently for about 4-6 minutes, or until the sauce has thickened. Remove from heat and season with additional salt and pepper, to taste.
Garnish with freshly chopped coriander and serve with chapati or rice.