Maharagwe Bites with Coconut Crust

Ingredients

• 1 can Red Kidney Beans
• 1 can Coconut Milk
• 1 cup Shredded Coconut
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Chili Powder
• 1/4 tsp Cumin
• 1/4 tsp Salt
• 2 tbsp Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse and drain kidney beans.
2. 2In a pot, sauté onion, garlic, and ginger in oil until fragrant.
3. 3Add kidney beans, coconut milk, chili powder, cumin, and salt. Simmer until the beans are soft and the sauce has thickened, about 20 minutes.
4. 4Mash the beans slightly to create a thick mixture.
5. 5Toast the shredded coconut in a dry pan until golden brown.
6. 6Shape the bean mixture into small bite-sized balls.
7. 7Roll each ball in the toasted coconut.
8. 8Bake at 190°C for 10 minutes, or until golden brown and heated through.
9. 9Serve warm.

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