Maharagwe--(Spiced Red Beans in Coconut Milk)

"This is a recipe fron Kenya. There are a few ways to prepare Red Beans in Africa and different areas seem to prefer different seasonings. The coconut milk in this recipe is the traditional way to make your own, but you can substitute canned to save yourself the trouble. You can also substitute canned kidney beans for the dried. Posted for ZWT, Africa."
photo by BakinBaby photo by BakinBaby
photo by BakinBaby
Ready In:
1hr 50mins




  • In a large pot, cover the beans with water and simmer until they are just tender, about an hour. Saute onions in oil until golden brown. Add the remaining ingredients to the pot and simmer several minutes until the beans are very tender and the tomatoes are cooked (about 20 minutes). Serve over rice or a stiff porridge.
  • For the coconut milk:

  • Makes about 3 cups.
  • fresh white meat of 1 coconut
  • Grate the meat by hand or process it in a blender. To extract the flavorful moisture from the gratings, it is easy to mimic the Africans' method of using a conical woven basket. Line a bowl with a cotton cloth such as cheesecloth, making sure that the lining is big enough to drape over the sides of the bowl. Dump the grated coconut onto the cloth and then pour 1 cup of boiling water over it. When it is cool enough to handle, gather the edges of the cloth and lift it above the bowl. Wring it with both hands to squeeze out the mlky liquid, which you should pour off and save. Repeat this process three times.
  • The first squeezing is the most concentrated, so you should keep each squeezing separate and use them in order (i.e., use the first squeezing as the first cup in a recipe, etc.).

Questions & Replies

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  1. My daughter loved it. I made plain jasmine rice on the side. yum yum yum thank you so much. I've been doing dishes from around the world. It's such a joy to come across an authentic, easy and successful recipe. 5 stars from me :))))
  2. A fantastic blend of flavours, very warm, comforting and spicy. I used canned beans and it was fine. Goes well with rice, but we also ate it on its own like a stew. Wonderful!
  3. What a lovely blend of flavors. I used canned beans,and substituted a few of the spices. This was an exellent side dish and could be used with any meat. Made for ZWT, I've found a keeper and will certainly use again.


<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p> <p>I have a&nbsp;five year old son, a newborn baby girl (as of 2013)&nbsp;and have been married for&nbsp;8 years. <br /><br /><br /></p>
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