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Vegetarian, Africa and overseas

Maharagwe with coconut rice

Maharagwe is a Tanzanian dish of red beans simmered in a tomato and coconut milk sauce, served with coconut rice. This recipe serves 4 in 45 minutes, it is rated very easy, and it costs €1.70 per person. The key is a well reduced tomato sauce and splitting the coconut milk between both dishes.

Tonight, a Tanzanian classic, maharagwe, creamy red beans in coconut milk, served with coconut rice.

Maharagwe with coconut rice
Total time
45 min
Difficulty
Very easy
Cost per person
€1.70
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Maharagwe turns red beans tender in a tomato sauce seasoned with mild curry, then softened with coconut milk. The texture gets thick and almost creamy once you mash a ladle of beans into the sauce, and the flavor stays mild despite the curry, which makes it great for the whole family. Fresh cilantro adds a bright note at the end that lifts the whole dish.

This is a solid weeknight dinner when you want something simple without skimping on flavor, built from pantry cans and a few fresh vegetables. Kids tend to love the gentle, comforting coconut rice, while adults appreciate the well balanced spices. Mon Chou likes to suggest it on a chilly fall or winter evening, when you want some warmth on the plate.

The ingredients

4 people

Pantry

  • Canned red beansoften in the pantry 2 can
  • Coconut milkoften in the pantry 50 cl
  • Thai riceoften in the pantry 280 g
  • Mild curry powderoften in the pantry 2 tsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 3
  • Onions 2
  • Garlic 3 cloves
  • Cilantro 8 sprigs

The step by step recipe

  1. Finely chop the onions and garlic, and dice the tomatoes.

    Keep a bit of raw sliced onion aside for serving, it adds crunch.

  2. Sauté the onions and garlic in the oil, add the curry powder and tomatoes, and let it cook down. 10 min

    Let the sauce reduce until it turns thick and glossy.

  3. Add the drained red beans, 25 cl of coconut milk, salt and pepper, and let it simmer over low heat. 15 min

    Mash a ladleful of beans with a fork for a creamier sauce.

  4. Rinse the rice, put it in a saucepan with the remaining coconut milk, 30 cl of water and a pinch of salt, bring to a boil, then cover and cook over very low heat. 15 min

    Don't lift the lid during cooking, the steam is what cooks the rice.

  5. Let the rice rest for 5 minutes, fluff it with a fork, and serve with the beans, sprinkled with cilantro. 5 min

    Resting lets the rice finish swelling without sticking together.

Our tips to get it right

  • Drain the red beans well before adding them, otherwise the sauce turns too watery and takes longer to thicken.
  • Pick ripe tomatoes, or canned tomatoes if fresh ones aren't great, the sauce cooks down faster and gets a nicer color.
  • Taste the bean sauce before serving and adjust the salt, coconut milk mellows the flavors quite a bit.

The variations

  • Swap the canned red beans for dried beans cooked the day before, the result is more tender but takes longer.
  • For a faster version, use precooked basmati rice and cut the rice cooking time to 5 minutes.
  • For kids who don't like cilantro, serve the herb on the side in a small bowl instead of mixing it in.

What to serve it with

  • A squeeze of lime over the beans
  • Pan fried plantains
  • Iced ginger tea

Storage

Maharagwe keeps for 3 days in the fridge in a sealed container and freezes well for up to 2 months. The coconut rice keeps for 2 days in the fridge, reheat both gently in a saucepan with a splash of water to loosen them up.

Questions about this dish

Can you make maharagwe ahead of time?

Yes, the bean sauce actually tastes even better reheated the next day since the flavors have time to develop. Make the coconut rice right before serving so it stays soft.

Can you replace the coconut milk with cream?

Coconut milk gives this dish its signature flavor, so it's best not to swap it out. If you're out, heavy cream can work in a pinch for the beans, but the rice will lose its coconut flavor.

What rice can I use instead of Thai rice?

Basmati rice works well, just adjust the cooking time slightly based on the package instructions. Avoid overly sticky rice varieties that mask the coconut flavor.

Can this dish be frozen?

The beans in coconut milk freeze very well for up to 2 months in an airtight container. The coconut rice can be frozen too but loses some softness, so it's best made fresh if you can.

How long does it take to make a Maharagwe with coconut rice?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Maharagwe with coconut rice?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Maharagwe with coconut rice cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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