Maharagwe ya Nazi – Red Kidney Bean in Coconut Sauce

Maharagwe ya Nazi-Kidney beans on coconut sauce

Once you try this simple, rich and delicious recipe at home, you’ll change your method of cooking kidney beans forever! For this is one of my all-time favourite ways of enjoying them!

They beautifully go well with Chapati, Mahamri, plain white Rise, Ugali/Sima or even simple normal bread.

Enjoy ;-))


1 cup of dry kidney beans, washed and soaked overnight
2 cups of coconut milk
3 big fresh tomatoes, sliced
1 big onion chopped
3 gloves of garlic, minced
2 or more fresh green or red chilies, (Optional)
¼ teaspoon turmeric powder/curry powder
Salt and freshly grounded pepper to taste
Fresh chopped coriander for garnishing


Boil the soaked kidney beans until almost soft and tender, then drain and discard the water
Heat oil in a different pan, saute onions and stir until brown. Stir in garlic then add tomatoes. Lower heat to medium-low, and cover the pot. Simmer until the tomatoes soften.
Add turmeric powder/curry powder and stir for 30 seconds
Now add coconut milk and the kidney beans. Stir well all together and simmer till the beans start splitting
Adjust salt and pepper, chilies and garnish with fresh copped coriander

There you go! Serve hot with Chapati or Rice

Maharagwe ya Nazi-Kidney Beans in Coconut Sauce


Always use dry fresh beans, I wont recommend canned beans for this Recipe!

Chapati – Flat Bread

Chapati 2

Chapati also known as Roti by Indians, is flattered round bread made of white flour.
It is a staple food among the people of east Africa and Asia.
Here is a simple recipes on how to make tasty and soft chapatis at home




6 cups of wheat flour
3 cups of warm water
3 tablespoon of warm cooking oil or ghee (melted and warm)
2 teaspoon salt
Cooking Oil or ghee for cooking the Chapatis


In a mixing bowl, mix together flour, salt and vegetable oil until it is crumbly. Slowly add water little at a time as you knead the dough. Keep kneading for 15-20 minutes until it is soft, smooth and not sticking in either your hands or the walls of your bowl
Cover dough pastry in a slightly greased container and let it rest for 30minutes to 1 hour at a room temperature

Sprinkle some flour on a clean flat surface then place your dough there and using a rolling pin, roll it untill the surface is very thin (use flour to prevent dough from sticking on the surface and on the rolling pin)

Brush oil on top of the rolled surface, make a small fold on both ends and by using both your hands roll it up into a large, tight sausage shape like

Using a sharp knife, divide the rolled dough into small spirals according to how many chapatis you would like to cook

While heating a non-sticking pan/skillet on a medium low heat, roll each part at a time into a nice round flat shape. (use flour to prevent dough from sticking from the surface and on the rolling pin)
Once your pan is heated place the rolled chapati on top of it. After about a minute, check the bottom of the chapati, if it is golden brown and the top is translucent, flip it over

Brush a little bit of oil on the top of the chapati, then check to see if the bottom is cooked and golden brown as well. If yes, flip the chapati over again, now brush the oil on the second side of the chapati, and turn it over again

After about 15 seconds remove the chapati from the pan, place it on a clean plate and cover it with aluminium foil

Repeat this process to all your chapatis till you are done

Serve hot with stew (Chicken Tikka Masala or Mahagwe ya Nazi) or vegetables

Chicken Tikka Masala 3


For healthier Chapatis I recommend whole wheat flour or half white and half whole wheat
Chapatis can also be enjoyed cold for Breakfast with a hot cup of Kenyan Chai or soup!

Ugali na Sukuma Wiki – Cornmeal mush with Collard Greens

ugali and sukuma wikii

Known as Ugali in Nairobi and upcountry or Sima at the Coast, this starchy simple meal made of maize flour and water is the most common staple food in the local Kenyan cuisine. It is more typically served with Sukuma wiki (collard greens) and/or meat stew, fresh or soured milk. Sukuma wiki on the other hand is a Swahili name used for collard greens or kale meaning “week-pusher” or “push the week”. These hearty greens are also a staple diet in the Kenyan cuisine and are available all year round in every part of Kenya.

Ingredients for Ugali/Sima

4 Cups of water
2 Cups of white cornmeal / maize flour
1 teaspoon Butter (Optional, I use it for the Ugali to be richer and softer!)


Boil water (and butter) in a saucepan

Add maize flour slowly while stirring with a wooden cooking utensil till the consistence thickens. Reduce heat to medium and continue cooking smashing any lumps until the mush pulls away from the pot and becomes very thick like dough

For a softer Ugali/Sima more hot water can be added

Place Ugali/Sima in a serving dish up-side-down and serve it hot with Sukuma Wiki

sukuma wiki

Ingredients for Sukuma Wiki

2 bunches collard greens, washed and shredded
1 bunch of spinach (optional), washed and shredded
4 tablespoons vegetable oil
1 onion, copped
2 fresh tomatoes, chopped
½ cup water or broth
Salt and pepper to taste
1 teaspoon royco mchuzi mix
A bunch of fresh coriander for garnishing


In a pan or wok heat vegetable oil and sauté onions till translucent, add tomatoes and simmer till tender

Add the collard greens one hand full at a time, stirring constantly so that they are all coated with the mixture of oil, onions and tomatoes. Sprinkle the salt over and stir. Cover the pot/wok and turn down the heat to medium. Simmer for 5 minutes

Mix water or broth with Royco mchuzi mix and stir to the collard greens, keep cooking for another 5-10 minutes or until they are tender to your taste. Add salt and pepper to taste

Garnish with fresh coriander and serve hot!


Maize meal is the most commonly used for Ugali/Sima but it can also be substituted for sorghum, millet or coarse cassava flour.

Beef stew, chicken or fish can be served as a side dish to go with this menu.

Kuku wa Kupaka – Chicken in Coconut Sauce

kuku wa kupaka

This mouth watering authentic dish is a specialty at the Kenyan coast whereby chicken is cooked in a spicy coconut sauce. It is a perfect illustration of how the Swahili people intermingle with Arabs and Indians in terms of cooking in the coastal region… Hear is a simple recipe of how to enjoy kuku wa kupaka at Home!



8-10 pieces of chicken ( I personally suggest skinless chicken breasts or thighs)
Fresh ginger, peeled and minced
5 cloves of garlic, minced
1 teaspoon fresh rosemary
3 green chilies, chopped (can be eliminated for a milder dish or substituted for sweet bell pepper)
Juice of one fresh lime
1/4 Cup vegetable oil
1 onion, finely chopped
2 fresh tomatoes, washed and sliced
1 teaspoon tomato paste
1 teaspoon curry powder / turmeric
1 teaspoon cumin seeds
2 cups of thick coconut milk
salt and freshly grounded pepper to taste
fresh chopped Coriander for garnishing


Marinate chicken pieces in ginger, garlic, rosemary, chilies, Lime juice, salt and 1 teaspoon vegetable oil then set aside covered. (For better authentic results always leave the chicken for 1-2 hours before grilling it).Set aside the remaining marinade as you can use it later on the sauce.

Grill chicken pieces in charcoal or oven for 30 minutes
Heat vegetable oil in a large pan and saute finely chopped onions till light brown, add sliced tomatoes and on a medium heat simmer for 2 to 3 minutes. Stir in tomato paste for another minute then add curry powder/turmeric and cumin seeds, stir and mix thoroughly for 5 minutes
Add coconut milk and the remaining marinade you used for the chicken (If there’s any left). Lower the heat and stir the sauce for about 5 minutes till its very thick. Season with salt and freshly grounded pepper


Add grilled chicken into the sauce and simmer while covered for 30 minutes until the chicken is done and tender like i did on the photo above


Place grilled chicken in a serving dish (One that can be used in an oven) pour some of the thick coconut sauce over and put the dish in a pre-heated oven for 30 minutes. Check from time to time.
Garnish with fresh chopped coriander!
Serve with Rice, Chapati or Mahamri..


This method can also be used for Samaki wa kupaka (Fish in coconut sauce)
Some recipes add potatoes or hard-boiled egg to the sauce, simply boil coarsely chopped potatoes separately and add them to the sauce towards the end.

Matoke – Cooking Bananas or Plantains


Matoke/Plantains is one of the Traditional main dishes in south western Kenya to the Kisii community which consists of steamed green cooking bananas. This starchy dish also counts to one of National dishes in Uganda and other countries in east Africa.
Matoke / Plantains can either be cooked separately and served with a stew or as one dish including other ingredients e.g Vegetables, Potatoes or beef.
Here is one of my favorite simple and quick recipe to prepare Matoke.


For smashed Matoke you need;
8-10 Matoke/Plantain – peeled, coarsely chopped and washed
1 hand full of peanuts, crushed to powder like (or 2 tablespoons of peanut butter)
1 tablespoon butter (optional, i use it for them to be more tender)
1/2 cup fresh dairy milk (optional)
2 cups of water to boil
Salt to taste

For the Beef stew you need;
1 kilo Beef, cubed
4 tablespoon vegetable oil
2 cups of beef broth or water
1 onion, chopped
3 cloves of garlic, minced
1 fresh ginger, minced or crushed
2 fresh tomatoes, sliced
Fresh coriander
Salt and freshly ground pepper to taste
1 table spoon of royco mchuzi mix
*Other Vegetables like carrots, and pepperoni may also be added.


Smashed Matoke/Plantain
Put Matoke/Plantain in a pan, add water and salt and bring them to boil, reduce heat to a simmer and cook them till tender but not mushy for about 20 minutes. You can check if they are cooked by piercing with a fork.
Once they are done, drain them and add milk, butter and crushed peanuts/peanut butter if any. Let the mixture boil for 1 minute then smash them lightly. Serve with beef stew.

Beef Stew

First boil beef with ginger for 10-15 minutes (I always do this for the meat to be tender)
Separate broth from meat and set both aside – you’ll need the broth later for the stew
Heat vegetable oil and on a medium heat fry onions and garlic till light brown. Add beef and continue frying till it starts to brown.
Add tomatoes (and the rest of the vegetables if any). Stir the mixture very well and let it cook for 2-3 minutes.
Now add the broth/water, salt, freshly grounded pepper and royco mchuzi mix to test. Cover the pot and on low gentle heat, let it cook for 30-45 minutes. Stir in between.
When the beef stew is done, switch off the heat, add fresh coriander and place the lid back. This way the coriander will be cooked by the steam hence giving your stew a very good taste.
Serve hot with Matoke.

Matoke (smashed with beef stew)

This is just one way of doing Matoke as there are many other ways.

Pilau – Pilaf

Beef Pilau

Pilau is a specialty along the Swahili Coast in which Rice is flavored with spices and cooked in a well seasoned broth of Meat, Poultry or Fish. It is also a festive Dish which never misses at every special occasion.

Pilau spices
Pilau spices


1/2 kg Basmati rice, washed (for better results I highly recommend Basmati reis)
1/2 kg potatoes – peeled, washed and coarsely chopped
1/2 kg beef, chicken or fish filet – cubed
1 small cup sunflower oil (or any other liquid oil)
4 cups of hot water or broth
1 onion, chopped
5 cloves of Garlic, crushed
1 fresh Ginger, crushed
2 fresh Tomatoes , sliced
2-3 teaspoon Pilau spices
Salt and pepper to taste


Boil beef or chicken with ginger for 10 minutes. Add potatoes and let them boil for 5 minutes then set aside (separate the cooked ingredients from the broth so you can use it later)
Heat oil and fry onions till light brown, add garlic and Pilau spices and on a low heat, fry for 1 minute
Add tomatoes meat/chicken with potatoes and cook till tender
Add rice and ensure to mix everything very well before adding your broth or hot water then stir the mixture very well
Add salt and pepper to taste then cover the pot and cook on medium heat
When the Food is nearly dry, lower down the heat to very low, cover your Pilau with aluminium paper (please avoid newspapers or polythene papers) and place the lid on top. Leave to cook for 10 minutes .
*Here you are, your Pilau is ready!

Serve your Pilau hot with Kachumbari and Pilipili ya Maembe

A banana can also be used for garnishing

*Some like to serve it with a tasty tomato sauce or beef/chicken stew on the side which is also very nice….