East African style “Maharagwe”

East African style “Maharagwe”

This is  my take on Maharagwe ya nazi, a popular East African dish. I have made my version slightly creamier as I love the gravy and added pinto beans and haricot beans. You can skip the addition of these beans if you just want the classic version.

This recipe requires pre-soaking the beans.


  • 1 cup dried red kidney beans (soak them for 4 hours or overnight)
  • 1/2 cup pinto and haricot beans if you decide to include them.
  • ¾ cup coconut milk
  • 1 chopped onion
  • 1 tablespoon grated ginger
  • 1 tablespoon crushed garlic
  • 1 chopped tomato
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt
  • handful chopped coriander
  • 1 tablespoon oil


  1. In a small saucepan filled with water, add the beans and boil them on medium heat for 10 minutes.
  2. In a separate pan, heat the oil on medium heat.
  3. Add the onions and cook till soft, approximately 6 minutes, and then add the garlic,ginger and tomatoes.
  4. Cook for 4 minutes, add the beans, spices and coconut milk and mix well.
  5. Cover the pan and lower the heat and let this cook for 5 minutes.
  6. Garnish with coriander, taste and add salt if necessary.
  7. Enjoy hot.

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