Creamy Tanzanian Coconut Bean Stew with Plantains
A comforting and flavorful East African dish
This rich and aromatic stew combines creamy coconut milk with tender beans and sweet plantains, perfect for a cozy dinner.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Stew Base
For the Coconut Bean Stew
For the Plantains
For the Garnish
Preparation
Marinating the Plantains
Place plantains
Place sliced plantains in a bowl.
Drizzle oil
Drizzle with 1 tablespoon vegetable oil.
Toss to coat
Toss to coat evenly and set aside for frying.
Preparing the Stew Base
Heat oil
Heat 2 tablespoons vegetable oil in a large pot over medium heat.
Sauté onion
Add chopped onion and sauté until translucent (about 5 minutes).
Add a splash of water if the onions start sticking to the pot.
Add garlic & ginger
Stir in garlic and ginger, cooking for another 2 minutes until fragrant.
Ensure the spices do not burn, as this will cause the stew to become bitter.
Cooking Process
Sauté the spices
Add turmeric and cumin to the onion mixture, cooking for 1 minute until aromatic.
Combine ingredients
Pour in the coconut milk, vegetable broth, and kidney beans, stirring well.
Simmer
Bring the mixture to a boil, then reduce heat to low and let simmer for 25–30 minutes, allowing the flavors to meld.
Plating & Serving
Creamy Tanzanian Coconut Bean Stew with Plantains
Creamy Tanzanian Coconut Bean Stew with Plantains
Serve
Serve the stew in bowls, topping it with freshly fried plantains, and garnish with cilantro and a squeeze of lime for a refreshing contrast.