Maharagwe ya Nazi — Kenyan Coconut Kidney Bean Stew (Make‑Ahead)

Name: Maharagwe ya Nazi — Kenyan Coconut Kidney Bean Stew (Make‑Ahead)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Kenyan
Ingredients: 3 can red kidney beans; 1 can full-fat coconut milk; 2 tbsp vegetable oil; 1 large onion; 3 clove garlic; 1 tbsp fresh ginger; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; 1 tsp mild curry powder; 1 small hot chili; 1 cup water; 1 tsp salt; 1 tbsp fresh lemon juice; 3 tbsp fresh cilantro; 1 lb dried red kidney beans

A creamy, gently spiced coconut bean stew from the Kenyan coast that improves after a day in the fridge. Make a big pot at once for rice, chapati or as a protein-rich grab‑and‑go topping all week.

55 min

start to finish

15 min

hands on

Easy

difficulty

servings

6 servings

Ingredients

Optional if not using canned beans

1 lb dried red kidney beanssoak overnight and cook until tender before starting (see note)(optional)

Contains tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

360 kcal14g protein40g carbs14g fat

An estimate, not a lab analysis.

Method

If using dried beans, cover them with cold water and soak overnight (8–12 hours); drain, then simmer in fresh water until just tender, about 60 minutes — drain and set aside.
This step is only for the optional dried-bean route; if using canned beans skip to step 2.
Heat the oil in a large heavy pot over medium heat.
Add the chopped onion and sauté until soft and translucent.
Stir occasionally so the onion softens but does not brown.
Stir in the garlic, grated ginger and sliced chili and cook for 1 minute until fragrant.
Add the tomato paste (or chopped tomatoes) and cook, stirring, until the raw tomato smell reduces.
Add cumin, coriander, turmeric and curry powder; stir to bloom the spices for 30 seconds.
Blooming spices in a little oil deepens the stew's flavour.
Pour in the drained kidney beans, coconut milk and 1 cup water (or broth); stir to combine.
Bring the pot to a gentle simmer, then reduce heat to low.
Simmer uncovered, stirring occasionally, until the sauce thickens and flavours meld.
Simmer longer (additional 10–15 minutes) for an even richer texture; add a splash of water if it reduces too far.
Stir in salt and lemon juice; taste and adjust seasoning.
Remove from heat and stir in chopped cilantro.
Cool the stew to room temperature, then transfer to airtight containers and refrigerate.
Cool before refrigerating to protect fridge temperature and keep texture even.

Worth knowing

This stew keeps well in the fridge for 4–5 days; flavours deepen each day.
Reheat gently on the stove or microwave; if too thick, loosen with a splash of water or broth.
Serve over steamed rice, with chapati or with a side of greens. For a heartier bowl, add cooked sweet potato or a handful of spinach when reheating.
If you prefer a smoother sauce, mash 1 cup of the beans against the pot wall before finishing to thicken naturally.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VeganGluten-freeDairy-freeMeal prepBudget

More Kenyan cooking

An original Restaurant Pro recipe — our own composition in the idiom of Kenyan cooking, not any restaurant's recipe. Written to be vegan and gluten-free and dairy-free as listed.