Maharagwe Recipe

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Maharagwe, is a famous Swahili prepared with tomatoes coconut milk, red kidney beans, and exceptionally basic flavors. The dish can be ready in both sweet and flavorful forms and it is normally presented with chapati bread or ugali (a sort of maize flour porridge). Kidney beans or red beans are a staple food in the East African eating regimen. Maharagwe might show up fairly like the famous Indian dish rajma, but maharagwe isn't intensely flavored, doesn't utilize entire flavors and there is no vaghar or treating. You can utilize dried beans, tinned beans or new red beans to make this dish. Dried beans must be doused for 6-8 hours in warm water prior to cooking. The mchuzi or sauce can be thick or slight, contingent upon your taste. This dish is basic, sound, gluten free and veggie lover!

To make you need

1 cup red kidney beans
1 medium onion, finely cleaved
1 tsp minced garlic
1 tsp ginger glue
1 tbsp oil
½ cup tomato puree
1-1¼ tsp salt
1 cup coconut milk
1-2 cups water
½ tsp turmeric powder
1 tsp coriander powder
½ tsp ground pepper
2-3 tbsp slashed new coriander

Steps To Prepare

On the off chance that you are utilizing dried beans, absorb them warm water for the time being or for 6-8 hours.
Empty out the water, wash the beans and put them in an enormous pot with around 2-3 cups of water. Allow the beans to cook until delicate.
Empty out overabundance water from the cooked beans and pass on them aside.
Heat the oil in an enormous container over a medium intensity.
Add slashed onion and broil until it turns out to be delicate and clear.
Add ginger and garlic and sear for a couple of moments.
Add the powder flavors and the tomato puree.
continue to Cook to achieve a thick tomato puree is seen
Add salt and the beans. Blend well.
Add 1 cup water and let the beans stew for 5 minutes.
input coconut milk and allow on heat for 5 minutes.
Add cleaved coriander, blend well and serve hot with rice, ugali or chapati.