Beans In Coconut Sauce Maharagwe Ya Nasi Recipes

MAHARAGWE--(SPICED RED BEANS IN COCONUT MILK)

Steps:

• 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.).

RECIPE: THE NATIONAL DISH OF TANZANIA - UGALI NA MAHARAGE YA NAZI

Steps:

• In a pot, warm the water on high heat for about 3 minutes. Do not boil.
• Add half of the flour and stir it in with a wooden spoon. Continue to stir until it thickens and becomes porridge. It should be bubbling.
• Once you've reached this consistency, cover the pot and leave it to cook for 4 minutes on medium heat.
• Take the pot off the heat and add the rest of the flour. Stir it in with the wooden spoon (you can do this in portions). As you mix in the rest of the flour it will become harder, almost like play dough, continue to mould it until all the flour is mixed in, and mash all the lumps.
• Spread it flat at the bottom of the pot as much as possible, cover, and put back on the fire on medium heat
• After 4 minutes, open the pot and turn the mixture one the other side. Cover and put back on the heat. Repeat this step twice.
• Mould it in the middle of the pot into a nice round shape, and place on a serving dish.
• Dice the tomatoes, carrot and onions
• In a pan, heat the oil over medium heat, add the onion and stir.
• When the onions begin to become light brown, add the tomatoes. Stir and mash them in.
• Once the tomatoes soften, add the carrots, stir and let them cook for 2 minutes, then add the beans and salt to taste, and stir.
• Add the coconut milk and stir. Reduce the heat to low and allow simmering for 3 minutes, stirring it occasionally to prevent the mixture from sticking to the bottom.

BEANS IN COCONUT SAUCE (MAHARAGWE YA NASI)

Steps:

• Drain the beans (after soaking overnight in water).
• Put the beans and water into a stockpot. Simmer over medium heat for 1 to 1 1/2 hours, or until the beans are tender. Drain and return the beans to the stockpot.
• Heat the olive oil in a saute pan over medium heat. Sweat the onions, tomatoes and garlic until tender. Add the onion mixture to the beans. Add the coconut milk and bring to a simmer over low heat. Cook for 5 minutes.
• Season with salt and pepper, to taste. Serve warm!