Authentic Kenyan Maharagwe Recipe – A Flavorful Bean Stew
Maharagwe
Today on the Takrecipe website, we bring you Maharagwe, a beloved Kenyan dish made with red kidney beans simmered in a creamy coconut milk sauce infused with aromatic spices. This flavorful and hearty dish is a staple in East African cuisine, commonly enjoyed with rice, chapati, or ugali. Maharagwe is a perfect blend of warmth and nutrition, making it an ideal meal for anyone looking to enjoy the rich flavors of African cooking.
Ingredients (Serves 4)
- 2 cups red kidney beans (cooked or canned)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1-inch piece ginger (grated)
- 1 medium tomato (diced)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup coconut milk
- 1 ½ cups water or vegetable broth
- 1 tablespoon vegetable oil
- 1 green chili (optional, chopped)
- Fresh cilantro (for garnish)
- 1 teaspoon lemon juice (optional, for extra tang)
Sauté the Aromatics
Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 3–4 minutes. Then, add the minced garlic, grated ginger, and green chili (if using). Stir and cook for another minute until fragrant.
Cook the Tomatoes and Spices
Add the diced tomatoes to the pan and cook them until they break down into a thick paste, about 5 minutes. Stir occasionally to prevent burning. Then, add the turmeric, cumin, paprika, salt, and black pepper. Mix well and allow the spices to toast for 1–2 minutes, releasing their full aroma.
Simmer the Beans
Pour in the cooked red kidney beans and stir until they are well coated with the spice mixture. Add the water or vegetable broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
Add Coconut Milk
Slowly pour in the coconut milk while stirring. Lower the heat and let the stew simmer for another 10–15 minutes, stirring occasionally, until it thickens into a creamy consistency. Taste and adjust seasoning as needed.
Garnish and Serve
Once the Maharagwe reaches the desired thickness, turn off the heat. Stir in a teaspoon of lemon juice if you prefer a slightly tangy flavor. Garnish with freshly chopped cilantro and serve hot with rice, chapati, or ugali.
Tips:
Use Freshly Cooked Beans
🟢While canned beans work well, using dried beans soaked overnight and cooked gives a richer taste and better texture.
Adjust the Spice Level
🟢If you like it spicier, add more green chilies or a pinch of red chili powder. If you prefer a mild taste, reduce the chili or omit it altogether.
Simmer for Flavor Development
🟢The longer you let the Maharagwe simmer, the deeper the flavors become. If you have extra time, let it sit for a few minutes before serving.