Entree: Tanzania – Dar es Salaam & Coast – Wali na Maharage (Rice and Beans)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Additional 5 min

Total 1 hr 35 min

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 1 cup (240 ml) canned coconut milk
- 3 cups (720 ml) water (plus reserved bean cooking liquid as needed)
- 1 lb (454 g) dried red kidney beans, soaked overnight and drained
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) curry powder
- 1/2 tsp (1 g) turmeric
- 1 tsp (2 g) ground cumin
- 1 bay leaf
- Salt, 1 to 2 tsp (6–12 g) or to taste
- Fresh cilantro (coriander) leaves for garnish
- 1 lime, cut into wedges (optional)

Instructions

1. Step 1: Cook the beans — place soaked and drained beans in a pot, cover with fresh water by 2 inches, add the bay leaf, bring to a boil, then reduce to a simmer and cook until tender, 45–75 minutes depending on beans. Reserve 1–2 cups of the cooking liquid before draining.
2. Step 2: Sauté the aromatics — in a separate deep skillet or saucepan heat 2 tbsp oil over medium heat. Add chopped onion and sauté until soft and translucent, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Step 3: Build the stew — stir in chopped tomatoes and tomato paste, cook 3–4 minutes until tomatoes break down. Add curry powder, turmeric, and cumin; cook 1 minute to bloom the spices.
4. Step 4: Combine beans and simmer — add the cooked beans to the spice-tomato mixture along with 1 cup of reserved bean cooking liquid (or water) and 1 cup coconut milk. Simmer gently 10–15 minutes until flavors meld and sauce thickens. Season with salt to taste. If thicker or thinner consistency is desired, adjust with more reserved liquid or water.
5. Step 5: Cook the rice — in a medium pot combine rinsed rice, remaining 1 cup coconut milk, 3 cups water, and a pinch of salt. Bring to a boil, reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest 5 minutes, then fluff with a fork.
6. Step 6: Serve — mound rice on a platter or individual plates and ladle the coconut-spiced maharage over the rice. Garnish with chopped cilantro and lime wedges if using.