Marahagwe

Marahagwe is a delicious bean soup or a traditional stew of various vegetables and beans. This dish is also popular in Chad, Congo, and Kenya, though it is slightly different. You'll need beans, allspice, coconut milk, potatoes, garlic cloves, tomatoes, and greens like spinach or cabbage to make marahagwe.

Ingredients:

• 1 cup dried kidney beans (soaked overnight) or 1 (15-ounce) can cooked kidney beans, drained
• 4 tablespoons olive oil
• 2 medium-sized onions, chopped
• 2 garlic cloves, chopped
• 2 tomatoes, chopped, or 1 cup canned diced tomato
• ½ cup white cabbage or spinach, shredded
• 1 bay leaf
• ½ teaspoon allspice
• 1 can (13½ ounces) coconut milk
• 2 cups diced, peeled potato (3–4 small potatoes)
• Salt and pepper to taste

Direction:

• Soak the beans in water overnight. When you're ready to cook, drain the beans and place them in a large pot. Cover with plenty of water, bring to a boil, and cook until tender (about 70 minutes). When beans are done, drain them. (If using canned beans, skip this step: drain canned beans and proceed as directed below.)
• Heat the olive oil in a pan over medium heat and fry the onions and garlic until translucent. To the onion mixture, add the beans, tomatoes, cabbage, and spices, then gradually add the coconut milk and potatoes. Bring to a low simmer and cook, stirring frequently, for 15–25 minutes, or until the potatoes are tender. If necessary, add water to keep the vegetables moist.
• With steamed rice, serve.