Maharagwe (Beans) Dip with Pita Bread
Creamy and flavorful bean dip made with coconut milk and Kenyan spices, served with pita bread.
15m prep + 30m cook4 servings
Contains wheatSHELLFISH-free
200 cal|8g protein|30g carbs|5g fat|7g fiber
Ingredients
- 1 cup Red Kidney Beans
- 1/2 cup Coconut Milk
- 1/2 medium Onion
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1/4 teaspoon Turmeric Powder
- 1/4 teaspoon Cumin Powder
- 1/4 teaspoon Coriander Powder
- 1/4 teaspoon Salt
- 4 pieces Pita Bread
Instructions
- 1Soak kidney beans overnight, drain and boil until soft. (Alternatively, use canned beans).
- 2In a pan, sauté chopped onion, garlic, and ginger until fragrant.
- 3Add turmeric, cumin, and coriander powder. Cook for 1 minute.
- 4Add the cooked kidney beans and coconut milk. Simmer for 15-20 minutes, stirring occasionally.
- 5Mash the beans with a fork or blend with an immersion blender until smooth.
- 6Season with salt to taste.
- 7Serve warm with pita bread.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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