We've saved one of our best Chadian dishes 'til last!! I hope you have enjoyed exploring the Chadian cuisine as much as we have!!
Mmm, Chad...is what you shall be saying once you taste this hearty, flavoursome and deliciously creamy dish! Not only is maharagwe great by itself, it is also mighty fine as a side dish or served over rice/quinoa/another grain of awesome. This dish was an amazing hit at our Chadian diner party - one of the most popular dishes of the whole night. It's very easy to make and keeps and reheats well which makes it perfect to bring to potlucks or family gatherings. Feel free to drizzle this with lime juice, you know you want to!
2 cups of dry red kidney beans, soaked in water for 8 hours or overnight
400ml of coconut milk
½ tsp of ground cardamom
1/2 teaspoon sea salt
2 red onions, chopped
2 tomatoes, chopped
2 cloves of garlic, crushed and chopped.
1 teaspoon curry powder
2 Tbsp of peanut oil
1 green chilli
fresh coriander for garnish.
How to make:
1. Rinse your previously soaked kidney beans and bring them to the boil in a large saucepan with plenty of water. Simmer, covered, for an hour or until the beans are tender. Drain and put aside.
2. In a large saucepan heat the oil and add the onion, garlic and chilli. Saute on a medium heat until the onion is transparent.
3. Add the tomatoes and cook for 2 minutes.
4. Add coconut milk, beans, curry powder, salt and cardamom. Simmer for 10-15 minutes.
5. Serve, topped with fresh coriander, and enjoy!
Check out our other Chadian recipes as well: