Maharagwe ya Nazi Recipe: How to Cook Kenyan Coconut Beans

In the heart of the Kenyan coast, there’s a dish that captures the soul of Swahili cooking — Maharagwe ya Nazi. This delicious blend of beans simmered in creamy coconut milk is more than just a meal; it’s comfort food that connects generations.

If you’ve ever walked through Mombasa’s bustling streets in the morning, you’ll find vendors selling steaming bowls of maharagwe with chapati, a combination loved by many across Kenya. This food is now becoming common not only at the coast but throughout the whole country. People who live abroad, when they come to Kenya, always make sure to look for maharagwe ya nazi

I remember my first experience with maharagwe ya nazi at my grandmother’s home in Kilifi. She would simmer the beans slowly, adding freshly grated coconut milk and a mix of spices. The aroma filled the whole kitchen, and we kids would eagerly wait for her to say “chakula kiko tayari.” It was always worth the wait!

Ingredients

• 2 cups kidney beans (soaked overnight or pre-cooked)
• 2 cups coconut milk (fresh or canned)
• 1 large onion, chopped
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon curry powder
• 2 tablespoons cooking oil
• Salt, to taste
• Fresh coriander leaves for garnish

Step-by-Step Instructions

Step 1: Prepare the Beans

If using dried beans, soak them overnight and boil until tender. If using pre-cooked beans, rinse them and set aside. The beans should be soft but not mushy.

Step 2: Cook the Base

Heat oil in a sufuria (cooking pot). Add onions and sauté until golden brown. Stir in garlic and ginger, cooking for another minute until fragrant.

Step 3: Add Tomatoes and Spices

Add the chopped tomatoes, turmeric, and curry powder. Cook until the tomatoes soften into a thick sauce, releasing their rich flavor.

Step 4: Simmer with Coconut Milk

Add the cooked beans into the pot and stir well. Pour in the coconut milk, reduce the heat, and let it simmer for about 15–20 minutes. Stir occasionally to prevent sticking. The coconut milk will thicken into a rich, creamy sauce that coats the beans beautifully.

Step 5: Garnish and Serve

Adjust salt to taste, garnish with fresh coriander leaves, and your maharagwe ya nazi is ready to serve!

What to Serve Maharagwe ya Nazi With

One of the most beloved pairings is with soft, layered Kenyan chapati. The fluffy chapati scoops up the creamy beans perfectly, making every bite irresistible. You can also enjoy it with rice or even ugali for a heartier meal.

Tips for Perfect Maharagwe ya Nazi

• For a richer flavor, use freshly extracted coconut milk instead of canned.
• Don’t rush the simmering process — slow cooking enhances the taste.
• Add a little chili if you like your food with some heat.

Cultural Importance

Maharagwe ya nazi is more than just a dish; it’s a reflection of Kenya’s coastal heritage. The Swahili culture, with its love for coconut-based dishes, has made this recipe a household favorite across the country. Today, you’ll find it on breakfast tables, wedding feasts, and even roadside cafes.

Learn More

If you’d like to explore more about maharagwe ya nazi and variations of this beloved dish, check out this detailed recipe at Maharagwe ya Nazi – Mayuri’s Jikoni.

Final Thoughts

Maharagwe ya nazi is the perfect example of how simple ingredients can create something extraordinary. Whether you serve it with chapati or rice, this Kenyan classic will always remind you of the warmth and richness of coastal cooking. So next time you crave a taste of Kenya, try this recipe — it’s simple, flavorful, and unforgettable.