Fijian-style Coconut Beans

Ingredients

In the Fijian adaptation of Maharagwe, the Kenyan dish, we incorporate the use of coconut milk to create a creamy base for the beans. Additionally, we infuse the dish with Fijian spices and flavors to give it a distinct tropical taste. The Fijian-style Coconut Beans is a fusion of Kenyan and Fijian cuisines, combining the comforting elements of Maharagwe with the tropical essence of Fijian cooking. We alse have the original recipe for Maharagwe, so you can check it out.

• 2 cups (400g) cooked red kidney beans 2 cups (400g) cooked red kidney beans
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tomato, diced 1 tomato, diced
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 15g
• Carbohydrates (total, sugars): 24g, 4g
• Protein: 6g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Heat coconut oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the ground cumin, ground coriander, and turmeric powder to the pan. Stir well to coat the onions and spices evenly.
5. 5.
   Pour in the coconut milk and bring to a simmer.
6. 6.
   Add the diced tomato and cooked red kidney beans to the pan. Stir gently to combine.
7. 7.
   Season with salt to taste.
8. 8.
   Reduce the heat to low and let the beans simmer in the coconut sauce for 10-15 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Red kidney beans — If using canned beans, rinse them thoroughly before adding to the dish to remove excess sodium.

Tips & Tricks

• For a spicier version, add a chopped chili pepper along with the spices.
• Serve the Fijian-style Coconut Beans with steamed rice or roti for a complete meal.
• If you prefer a thicker sauce, simmer the dish for a longer duration to allow the coconut milk to reduce and thicken.

Serving advice

Serve the Fijian-style Coconut Beans hot, garnished with fresh cilantro. Accompany it with steamed rice or roti for a satisfying meal.

Presentation advice

Present the Fijian-style Coconut Beans in a shallow bowl, allowing the creamy coconut sauce to envelop the beans. Garnish with a sprig of fresh cilantro for a pop of color.