Maharagwe

Maharagwe is a rich, comforting East African dish made with beans simmered in spiced coconut milk. The name “maharagwe” simply means “beans” in Swahili, and the dish is especially popular in Kenya, Tanzania, and along the Swahili coast.

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What’s in Maharagwe?

Though recipes vary slightly by region and household, the core ingredients usually include:

• Red kidney beans (or other local beans)

• Coconut milk – gives the dish a creamy, slightly sweet base

• Onions & garlic

• Tomatoes

• Spices – commonly:

  • Turmeric

  • Cinnamon

  • Cardamom

  • Cumin

  • Curry powder (optional or regional)

• Chili or pepper (for heat, depending on taste)

• Salt and sometimes sugar to balance flavors

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How It’s Made (Typical Preparation)

1. Cook the beans (either soaked dried beans or canned).

2. In a separate pan, sauté onions, garlic, and spices until aromatic.

3. Add tomatoes and let them break down.

4. Stir in the cooked beans and then pour in coconut milk.

5. Simmer until the mixture thickens and the flavors meld.

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How It’s Served

• Commonly eaten with:

  • Rice

  • Chapati (East African flatbread)

  • Ugali (stiff maize porridge)

• Can be served as a main or side dish.

• Eaten hot, often as part of lunch or dinner.

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Cultural Notes

• Maharagwe is a staple in Swahili cuisine, which blends African, Arab, and Indian influences.

• It’s popular during Ramadan and festive occasions.

• Variations exist based on spice level, bean type, or use of coconut milk (some versions are tomato-based without coconut).

Here’s a full Maharagwe recipe for 4 to 6 people, complete with equipment list and estimated nutritional breakdown.

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Maharagwe (Spiced Beans in Coconut Milk)

 Serves: 4–6

 Prep time: 10 minutes

 Cook time: 30–40 minutes

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Ingredients

• 2 tablespoons oil (vegetable or coconut)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece of ginger, grated (optional but recommended)

• 1–2 tomatoes, chopped (or 1/2 cup canned diced tomatoes)

• 1 teaspoon turmeric

• 1/2 teaspoon ground cumin

• 1/4 teaspoon cinnamon

• 1/4 teaspoon ground cardamom (optional)

• 1 teaspoon salt (to taste)

• 1–2 chilies, finely chopped (optional for heat)

• 3 cups cooked red kidney beans (or 2 x 15 oz cans, drained)

• 1 can (13.5 oz / 400 ml) coconut milk

• 1/2 cup water or bean broth (as needed for consistency)

• Fresh cilantro or lime wedges for garnish (optional)

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Equipment Needed

• Large saucepan or deep skillet

• Wooden spoon or spatula

• Knife and cutting board

• Grater (for ginger)

• Can opener (if using canned beans or coconut milk)

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Preparation

1. Sauté aromatics:
   Heat oil in the pan over medium heat. Add onions and cook until translucent (5–7 minutes). Add garlic, ginger, and chilies (if using). Stir for 1–2 minutes.

2. Add spices and tomatoes:
   Stir in turmeric, cumin, cinnamon, and cardamom. Add tomatoes and cook until they soften and the mixture thickens (5–10 minutes).

3. Add beans and coconut milk:
   Stir in the cooked beans. Add coconut milk and a bit of water if too thick. Simmer on low for 15–20 minutes until the flavors blend and the sauce thickens.

4. Taste and adjust:
   Add salt to taste. If you want a hint of sweetness, a pinch of sugar can balance it nicely.

5. Garnish and serve:
   Garnish with chopped cilantro or serve with a wedge of lime. Best enjoyed hot with rice, chapati, or ugali.

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Estimated Nutritional Info (per serving)

(Based on 5 servings)

Note: Nutrition may vary depending on brand of coconut milk and beans used.