Maharagwe
By: Tasty Trix
Published: Thursday, December 10, 2009 - 3:29pm

Ingredients




6 1/2 cups dried red beans, soaked overnight and rinsed
2 mediums white or yellow onions, chopped
2 tablespoons peanut oil
1 green pepper, chopped, seeds removed
2 habanero peppers, seed removed, minced
6 canned plum tomatoes, hand crushed, along with some juice
1 can of coconut milk (not light!)
2 teaspoons turmeric
4 cardamom seeds
2 cloves of garlic, minced
salt, to taste

Preparation

1 Boil the beans in a large pot until tender, 1-2 hours. Drain. 2 Return the beans to the pot and add about 1/2 - 3/4 cup water, simmer gently until absorbed 3 Meanwhile, in a deep skillet fry the onions in peanut oil until lightly browned 4 Add garlic, green pepper, and habanero pepper, fry for another few minutes 5 Add the contents of the skillet, along with the remaining ingredients, to the pot of beans and simmer until everything is tender and the flavors have come together. Taste for seasoning and adjust salt accordingly.

About


Although Kenyan, this dish demonstrates the influence of Indian culture on some East African cuisines

Comments:
Melissa Peterman

Thanks for posting this recipe- I've never heard of Maharagwe before! Looks delicious!
Tasty Trix

Thanks, Melissa! It really is so yummy - I hope you try it!