Best 3 Beans In Coconut Sauce Maharagwe Ya Nasi Recipes
**Beans in Coconut Sauce (Maharagwe ya Nazi): A Culinary Journey to East Africa**
In the vibrant tapestry of African cuisine, there exists a dish that captures the essence of culinary fusion and cultural harmony: Maharagwe ya Nazi, a Swahili delicacy that brings together the flavors of beans, coconut, and spices. This tantalizing dish, originating from the coastal regions of East Africa, is a symphony of textures and tastes. Join us on a culinary voyage as we delve into the secrets of this beloved dish and explore two captivating variations: the classic Maharagwe ya Nazi and the tantalizing Vegan Maharagwe ya Nazi. Get ready to embark on a sensory adventure that will leave your taste buds craving for more.
MAHARAGWE--(SPICED RED BEANS IN COCONUT MILK)
This is a recipe fron Kenya. There are a few ways to prepare Red Beans in Africa and different areas seem to prefer different seasonings. The coconut milk in this recipe is the traditional way to make your own, but you can substitute canned to save yourself the trouble. You can also substitute canned kidney beans for the dried. Posted for ZWT, Africa.
Provided by Chef Jean
Categories Beans
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, cover the beans with water and simmer until they are just tender, about an hour. Saute onions in oil until golden brown. Add the remaining ingredients to the pot and simmer several minutes until the beans are very tender and the tomatoes are cooked (about 20 minutes). Serve over rice or a stiff porridge.
- For the coconut milk:.
- Makes about 3 cups.
- fresh white meat of 1 coconut
- Grate the meat by hand or process it in a blender. To extract the flavorful moisture from the gratings, it is easy to mimic the Africans' method of using a conical woven basket. Line a bowl with a cotton cloth such as cheesecloth, making sure that the lining is big enough to drape over the sides of the bowl. Dump the grated coconut onto the cloth and then pour 1 cup of boiling water over it. When it is cool enough to handle, gather the edges of the cloth and lift it above the bowl. Wring it with both hands to squeeze out the mlky liquid, which you should pour off and save. Repeat this process three times.
- The first squeezing is the most concentrated, so you should keep each squeezing separate and use them in order (i.e., use the first squeezing as the first cup in a recipe, etc.).
SIMPLE COCONUT & BEAN SOUP
This vegetarian meal in a bowl shows how something delicious can be made from mostly storecupboard ingredients
Provided by Levi Roots
Categories Lunch, Soup
Time 30m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.
- Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.
Nutrition Facts : Calories 581 calories, Fat 38 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 3.19 milligram of sodium
BEANS IN COCONUT SAUCE (MAHARAGWE YA NASI)
This is a popular African dish posted by chef Keith Famie. Simple and satisfying! Cook time does not include the time for the beans to soak overnight. Note: If you want to make this recipe easier/faster, feel free to substitute canned beans and canned tomatoes!
Provided by LifeIsGood
Categories African
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain the beans (after soaking overnight in water).
- Put the beans and water into a stockpot. Simmer over medium heat for 1 to 1 1/2 hours, or until the beans are tender. Drain and return the beans to the stockpot.
- Heat the olive oil in a saute pan over medium heat. Sweat the onions, tomatoes and garlic until tender. Add the onion mixture to the beans. Add the coconut milk and bring to a simmer over low heat. Cook for 5 minutes.
- Season with salt and pepper, to taste. Serve warm!
Tips:
- For richer flavor, use coconut milk instead of water.
- Add a tablespoon of curry powder or garam masala for a more complex flavor profile.
- Serve with steamed rice, chapati, or naan for a complete meal.
- Garnish with chopped cilantro or green onions for a pop of color and freshness.
- To make a vegetarian version, omit the beef or chicken and add more vegetables, such as potatoes, carrots, or bell peppers.
Conclusion:
Maharagwe ya nazi is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover beans, and it can be easily tailored to your own taste preferences. Whether you like it mild or spicy, vegetarian or with meat, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give maharagwe ya nazi a try. You won't be disappointed!
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