Maharge ya nazi is a delicious dish made of kidney beans and coconut milk. It has some tomato, onion and spices and it makes a nice balanced dish.
It is often served with ugali a basic staple enjoyed across numerous African countries, although it can be called different names like fufu. It is bland made of cornmeal, cassava, millet or sorghum on its own but used to sop up the flavors from stews and dishes like naharge ya nazi. You can get an easy recipe here. Maharge ya nazi can also be served up with some white rice, which is how it was served at the safari camp.
Legumes are a staple and important source of protein in African cuisine. It is especially important in vegetarian diets. They come in all shapes and colors and sold in the market along with rice. Here is a typical vendor you will find in the markets in Africa.
For this recipe, it calls for kidney beans. You can certainly use a short cut and use canned beans just make sure you rinse them well to remove that tinny taste but why not make it from scratch, everything taste better that way. Please note that you should soak the beans if they are dry overnight before cooking. So plan accordingly.
If you would like to learn more be sure to check out “Our Journey to Tanzania”.
You can also find more authentic recipes like Chips za Taro (Taro Chips), Ndizi Nyama (bananas and beef stew) and Kashata, a lovely peanut brittle snack or dessert.
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Maharge Ya Nazi (Kidney Beans in Coconut Milk)
Ingredients
- 1 cup Kidney beans, dried
- 1 Tbsp oil
- 1 clove garlic minced
- 1 medium onion, white chopped finely
- 1 medium tomato chopped finely
- 1 inch ginger minced
- 1/2 tsp turmeric, ground
- 1 1/2 tsp salt
- 1 cup coconut milk
- 1 tsp coriander, ground
- 1/2 tsp black pepper
- 4 sprigs cilantro, fresh chopped roughly for garnish
Instructions
- Soak the beans in warm water overnight and drain.
- Wash the beans and put them in a large pot on the stove with enough water to cover. Simmer until tender.
- Drain water but retain 1 cup and set aside.
- Heat oil in a large pan over medium heat
- Add the onions and cook until translucent
- Add in the ginger and garlic and stir until fragrant
- Add in the spices and tomato, stir until fragrant
- Add in the salt and the beans and mix well.
- Add in the 1 cup of reserved bean water and simmer for 5 minutes
- Add in the coconut milk, stir well and simmer for another 5 minutes.
- Garnish with fresh cilantro and serve with white rice or ugali.
Nutrition
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