Maharage ya Nazi & Wali wa Nazi (Swahili Cardamom Coconut Red Beans & Coconut Rice) – Authentic Tanzania Recipe

Ingredients for Maharage ya Nazi & Wali wa Nazi (Swahili Cardamom Coconut Red Beans & Coconut Rice) (4 Servings)

• 1.25 lbs (or 2.5 cups) creamy red kidney beans simmered in coconut milk, prepped into bite-sized pieces
• 1.5 cups fluffy coconut-infused jasmine rice, washed and trimmed
• 1 cup braised sukuma wiki greens
• 1 medium onion and 3 cloves garlic, finely minced with ground cardamom
• 1.5 tbsp traditional Tanzania seasoning (garlic, ginger, sweet onion, curry powder touch)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown creamy red kidney beans simmered in coconut milk for 5 minutes.
2. Add minced onion, garlic, ground cardamom, and garlic, ginger, sweet onion, curry powder touch, stirring for 2 minutes until deeply aromatic.
3. Add fluffy coconut-infused jasmine rice and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in braised sukuma wiki greens right before serving warm.