Not every day on the Swahili coast is Biriani day. But with the right ingredients, even a dish that translates with pure understatement as “beans with coconut milk” can become a feast. And if you simply take the beans and coconut milk out of the can and don’t have to laboriously make them yourself, you can eat – side dishes and all – in less than half an hour.
Ingredients for beans with coconut milk (Maharagwe ya nazi): (for 4 people)
1 tin of quail beans
1/2 can of coconut milk (tui)
1 garlic clove
1 pinch of Turmeric
to taste cardamom
1 pinch of pepper
salt to taste
How to prepare beans with coconut milk
First, cut half the onion into cubes or rings and fry lightly with a little oil in a pot. Then add the beans (drain off the liquid), then the peeled and chopped tomatoes, the chopped clove of garlic, turmeric, cardamom, salt and pepper, and the coconut milk and bring to the boil gently. Then cook the sauce for about ten minutes on low heat, stirring occasionally, until the tomatoes are soft and the curry has thickened.
Wali mweupe (plain rice), mahamri(maandazi), chapati, mkate wa sinia or even plain white bread go well with maharagwe ya nazi, as well as fried fish, meat or the like, as the usual protein side dish.
Maharagwe ya Nazi
- 1 tin quail beans
- ½ can coconut milk
- 1 piece onion
- 3 pieces tomatoes
- 1 garlic clove
- 3 tbsp oil
- 1 pinch Turmeric
- 1 pinch Salt
- First, cut half the onion into cubes or rings and fry lightly with a little oil in a pot
- Then add the beans (drain off the liquid), then the peeled and chopped tomatoes, the chopped clove of garlic, turmeric, cardamom, salt and pepper, and the coconut milk and bring to the boil gently.
- Then cook the sauce for about ten minutes on low heat, stirring occasionally, until the tomatoes are soft and the curry has thickened.
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