Entree: Tanzania – Tanzanian Highlands – Ugali na Maharage (Stiff maize porridge served with spiced stewed red beans)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 30 min

Ingredients

- 2 cups (240 g) maize flour (cornmeal)
- 4 cups (960 ml) water for ugali
- 1 tsp (5 g) salt for ugali
- 1 tbsp (15 ml) vegetable oil or butter for ugali

- 1 1/2 cups (300 g) dried red kidney beans, soaked overnight and drained
- 6 cups (1.4 L) water for cooking beans
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, finely chopped, approx. 1 cup (150 g)
- 3 cloves garlic, minced, approx. 9 g
- 2 medium tomatoes, diced, approx. 10 oz (300 g)
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) curry powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or vinegar (optional, to brighten)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Rinse the soaked beans and place them in a large pot with 6 cups (1.4 L) water. Bring to a boil, reduce heat, skim any foam, then simmer partially covered until tender, about 60–90 minutes depending on beans; add water if needed to keep beans submerged.
2. While beans cook, heat 3 tbsp (45 ml) vegetable oil in a skillet over medium heat. Add the chopped onion 1 cup (150 g) and cook until soft and translucent, about 6–8 minutes. Add minced garlic 9 g and cook 30 seconds until fragrant.
3. Stir in the diced tomatoes 300 g and tomato paste 15 g. Cook until tomatoes break down and oil separates slightly, about 8–10 minutes. Add curry powder 5 g, cumin 5 g, salt 5 g, and pepper 2 g; cook 1–2 minutes to bloom spices.
4. When beans are tender, drain excess cooking water leaving enough to reach the consistency you like (about 1/2–1 cup / 120–240 ml). Add the tomato-onion mixture to the beans and simmer together 10–15 minutes so flavors meld. Adjust salt and add 15 ml lemon juice if using.
5. To make the ugali, bring 4 cups (960 ml) water to a boil in a heavy saucepan. Add 1 tsp (5 g) salt. Reduce heat to medium-low and slowly add maize flour 240 g in a steady stream, stirring constantly with a wooden spoon or pestle to avoid lumps.
6. Continue stirring and pressing the mixture against the pan as it thickens; cook until the ugali pulls away from the sides and is smooth and firm, about 5–8 minutes. Stir in 1 tbsp (15 ml) oil or butter for sheen if desired.
7. Shape ugali into a round loaf on a plate with a wet utensil or wooden spoon. Serve slices of ugali hot alongside a generous ladle of maharage, garnished with chopped cilantro or parsley 15 g.