Wali wa Maharage

Savor the tropical flavors of Wali wa Maharage, a delightful East African dish combining creamy coconut rice and hearty kidney beans. Perfect for a comforting weeknight dinner or a casual gathering with friends.

• 1 cup long-grain rice
• 2 cups coconut milk
• 1 cup kidney beans
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 cup water
• 1 teaspoon cumin seeds

Method

1. 1

   Rinse the long-grain rice under cold water until the water runs clear.

2. 2

   In a pot, heat the vegetable oil over medium heat and add the cumin seeds. Sauté for about 1 minute until fragrant.

3. 3

   Add the rinsed rice to the pot and stir for a couple of minutes, allowing the rice to toast slightly.

4. 4

   Pour in the coconut milk, water, and salt. Stir well and bring to a boil.

5. 5

   Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.

6. 6

   After 15 minutes, add the cooked kidney beans to the pot and gently fold them into the rice.

7. 7

   Cover the pot again and let it sit for another 5 minutes before serving.

8. 8

   Serve warm, either as a side dish or a main dish.