Maharagwe (Kenyan Coconut Bean Stew) with Ugali

Ingredients

• 1 cup Dried red kidney beans
• 2 cans Coconut milk
• 1 medium Onion
• 2 medium Tomato
• 2 cloves Garlic
• 1 inch Ginger
• 2 tbsp Vegetable oil (sunflower or canola)
• 1 tbsp Curry powder
• 0.5 tsp Cumin
• 0.5 tsp Coriander
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 cups Cornmeal (for Ugali)
• 4 cups Water (for Ugali)

Instructions

1. 1The day before you plan to cook, measure the 1 cup of dried red kidney beans into a bowl and cover them with plenty of water. Let them soak overnight. The next day, drain and rinse the soaked beans.
2. 2Place the rinsed beans in a large pot. Add enough fresh water to cover the beans by at least 2 inches. Bring the water to a rolling boil over high heat (212°F / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer for 30-45 minutes, or until the beans are tender when pierced with a fork.
3. 3While the beans are simmering, prepare the aromatics and spices. Finely chop the 1 medium onion. Mince the 2 cloves of garlic and grate the 1 inch of ginger. In a separate medium saucepan, heat the 2 tablespoons of vegetable oil over medium heat (350°F / 175°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
4. 4Add the minced garlic and grated ginger to the saucepan with the onions. Cook for 1 minute more, stirring constantly, until fragrant. Then, add the 2 chopped medium tomatoes, 1 tablespoon of curry powder, 0.5 teaspoon of cumin, 0.5 teaspoon of coriander, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir well and cook for 5 minutes, allowing the tomatoes to break down and soften.
5. 5Pour both cans of coconut milk into the saucepan with the tomato mixture. Stir everything together and bring the mixture to a gentle simmer over medium-low heat (around 180°F / 82°C). Let it simmer uncovered for 10 minutes, stirring occasionally, so the flavors can combine.
6. 6Once the beans are tender, carefully drain any excess water from the large pot. Add the cooked beans to the simmering coconut milk mixture in the saucepan. Stir gently to combine. Continue to simmer for another 10-15 minutes, allowing the stew to thicken slightly.
7. 7To prepare the ugali, bring the 4 cups of water to a rolling boil in a heavy-bottomed pot over high heat (212°F / 100°C). Once boiling, gradually add the 2 cups of cornmeal in a steady stream while whisking constantly to prevent lumps. Once all the cornmeal is added, reduce the heat to low. Continue to stir the ugali vigorously and constantly with a wooden spoon for 20-25 minutes, until it becomes very thick and pulls away cleanly from the sides of the pot.
8. 8Serve the Maharagwe hot, spooned alongside the prepared ugali.

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