← Nouns Cooking · West & East African

Ingredients

• 2 cans tins of kidney beans (400 g each), drained and rinsed
• 2 tbsp Vegetable oil
• 1 Onion, finely chopped
• 3 cloves Garlic, minced
• 2 cm piece Ginger, grated
• 1 tsp Cumin
• 1 tsp Ground coriander
• ½ tsp Ground turmeric
• ½ tsp Chilli powder
• 3 Tomato, grated or finely chopped
• 400 ml Coconut milk
• 125 ml Water
• 1 tsp salt, or to taste
• 1 handful Coriander (cilantro), chopped

Method

1. Heat the oil in a saucepan over medium heat and fry the onion for 5 min until soft and golden.
2. Add the garlic, ginger, cumin, coriander, turmeric and chilli powder and stir for 1 minute until fragrant.
3. Add the tomatoes and cook for 5–6 min, mashing with the spoon, until they break down into a thick paste.
4. Stir in the beans, coconut milk, water and salt. Simmer gently for 10–12 min, stirring now and then, until creamy. Crush a few beans to thicken the sauce.
5. Taste for salt, scatter with coriander and serve with chapati, mandazi or rice.

Tips

• Using dried beans? Soak 200 g overnight and boil for about 1 hour until soft before step 4.
• Don't let it boil hard after adding the coconut milk, or it can split.

Sources

Written in our own words after cross-checking these recipes:

Chef Lola's Kitchen Mayuri's Jikoni