This week, we’re blogging out of order. I’ve been craving our local Ethiopian restaurant all week, so had been on the look out for interesting recipes from all parts of Africa. When I saw this recipe for Maharagwe, a Kenyan style stew with coconut milk and turmeric, I had to try it immediately.
1 can red kidney beans, rinsed and drained
1 can white beans, rinsed and drained
2 medium white or yellow onions, chopped
2 cups kale, chopped
1 TBL olive oil
1 green pepper, chopped
5 habanero peppers, minced
1 14 oz. can diced tomatoes
1 can of light coconut milk
2 tsp turmeric
3-4 cardamom pods, slightly crushed
4 cloves of garlic, minced
salt and black pepper, to taste
In a pot, fry the onions in olive oil until lightly browned. Add garlic, green pepper, and habanero pepper, fry for another few minutes. Add the remaining ingredients (EXCEPT KALE), to the pot and simmer until everything is tender and the flavors have come together. Taste for seasoning and adjust salt accordingly. Stir in kale and cook about 2-3 minutes, until kale is slightly wilted. Serve with rice.