Kenyan
Maharagwe ya Nazi
A Kenyan coastal-style dish of tender red beans simmered with onion, tomato, and coconut milk until creamy. It is comforting with wali wa nazi, plain rice, chapati, or ugali.
Watch it madeRukia Laltia · 3:36
Ingredients
- Dried red kidney beans or rosecoco beans3/4 cup
- Water, for soaking and boilingas needed
- Vegetable oil1 tbsp
- Small onion, finely chopped1
- Garlic cloves, minced2
- Fresh ginger, grated1 tsp
- Ripe tomato, chopped1 medium
- Curry powder1/2 tsp
- Turmeric1/4 tsp
- Coconut milk1 cup
- Water1/2 cup
- Salt3/4 tsp, or to taste
- Fresh coriander, chopped2 tbsp
Method
- Rinse the beans, cover them with plenty of water, and soak overnight.
- Drain the soaked beans, place them in a pot with fresh water, and boil until tender but not falling apart, about 1 to 1 1/2 hours.
- Drain the cooked beans, reserving a little of the cooking liquid in case you need to loosen the sauce.
- Heat the oil in a sufuria or saucepan over medium heat, then cook the onion until soft and lightly golden.
- Add the garlic and ginger, and stir for about 30 seconds until fragrant.
- Add the tomato, curry powder, and turmeric, then cook until the tomato breaks down into a thick paste.
- Stir in the cooked beans, coconut milk, 1/2 cup water, and salt.
- Simmer gently uncovered for 15 to 20 minutes, stirring often, until the beans are creamy and coated in the coconut sauce.
- Add a splash of reserved bean cooking liquid if the maharagwe becomes too thick.
- Taste for salt, stir in the fresh coriander, and serve hot with rice, chapati, or ugali.
Common questions
Can I substitute canned kidney beans for dried beans in Maharagwe ya Nazi?
Yes. Use 3 to 4 cups canned kidney beans, drained and rinsed. Skip soaking and boiling, then add them after the onion-tomato base is cooked. Simmer only 10 to 15 minutes so they don’t turn mushy.
How long does Maharagwe ya Nazi take from start to finish?
With dried beans, allow overnight soaking plus about 1 to 1.5 hours boiling and 20 to 25 minutes for the sauce. If using canned beans, the cooking time drops to about 30 to 40 minutes total.
What are the most common mistakes when making Maharagwe ya Nazi?
The biggest mistakes are undercooking the beans, burning the onion-spice base, and adding too little salt. Also avoid boiling the coconut milk hard; keep it at a gentle simmer so the sauce stays creamy, not split.
How should I store and reheat leftovers?
Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or coconut milk, stirring often. It also freezes well for up to 2 months.
What should I serve with Maharagwe ya Nazi?
It’s commonly served with rice, chapati, mandazi, or ugali. It also works well with plain boiled potatoes or steamed greens. A squeeze of lime or extra fresh coriander on top brightens the coconut sauce nicely.