I’m Eating Spiced Beans in Coconut Milk (Maharagwe) at Church “Airport”

This weekend I am participating in World Focus Weekend at my church which is turned into an “airport.” Four flights will “visit” three countries: Africa, China and Jordan. The “food court” is serving dishes native to those countries.

One of the  African dishes is Maharagwe and is from Mali. Since it is gluten-, dairy- and egg-free my daughter is thrilled that she likes this dish. It is sure to become a staple in our home. Below is the recipe.

Ingredients

• 1 large onion, chopped
• 3 cloves garlic, finely minced
• 2 cans black-eyed peas, drained. Get them without “specialty seasonings” if possible. I think any bean would taste good in this dish.
• 3 medium tomatoes, chopped
• 1 1/2 teaspoons turmeric
• 1 teaspoon crushed red pepper. Use less if not partial to spicy food.
• 1 teaspoon chili powder. Use less if not partial to spicy food.
• 4 tablespoons cilantro, chopped
• 1 1/2 cups coconut milk
•  oil
• 2 cups cooked rice

Directions

1. Heat the oil in a large, deep pot.
2. Add and cook the onion and garlic until it is golden and soft.
3. Partially mash the cooked peas with a fork and then add to the cooking onion.
4. Add the tomatoes and mix well.
5. Put in the spices: turmeric, red pepper and chili powder.
6. Add half the cilantro (2 tablespoons).
7. Pour in the coconut milk, stirring to blend all the ingredients.
8. Cover the pot and simmer for 10 minutes.
9. Serve Maharagwe over rice.
10. Garnish with remaining cilantro.

Serves 4.

If you make this, let me know what you think.