Makande

Name: Makande
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Tanzanie
Ingredients: 400 g cooked drained dehulled white maize; 400 g canned kidney beans, rinsed and drained; 250 g chopped tomatoes; 120 g onion; 10 g garlic; 10 g ginger; 200 ml unsweetened coconut milk; 15 ml oil; 250 ml water, plus a little if needed; 3 g salt; 1 g pepper

🌽 Tender dehulled maize and kidney beans in tomato and coconut sauce.

Ingredients

400 g cooked drained dehulled white maize
400 g canned kidney beans, rinsed and drained
250 g chopped tomatoes
120 g onion
10 g garlic
10 g ginger
200 ml unsweetened coconut milk
15 ml oil
250 ml water, plus a little if needed
3 g salt
1 g pepper

Preparation

Chop onion and garlic

grate ginger. Rinse and drain the cooked maize and beans, then weigh the solids.

Soften onion in oil for 6 minutes over medium heat. Add garlic and ginger for 1 minute, then tomatoes, salt and pepper for 8 minutes.

Add 250 ml water, maize and beans. Simmer 10 minutes. Stir in coconut milk and simmer gently 10 more minutes, adding a little water only if necessary.

Rest 5 minutes and divide among 4 bowls. Keep most grains intact. These timings apply only to already cooked maize and beans, never to dried raw kidney beans.