Tanzanian Coconut Bean Soup

July 9, 2013

This heart-warming soup is often served as a main course in Tanzania. It is creamy, spicy and satisfying – perfect to keep the chill away on those cold wintry days. Surprise your friends and family and bring a taste of East Africa to the table with this Tanzanian Coconut Bean Soup.

Ingredients

1/2 Cup Chopped Onions

1/2 Cup Chopped Green Peppers

1 tsp Curry Powder

1 tsp Salt

1/4 tsp Freshly Ground Pepper

3 Tbs Butter

1 Cup  Tomatoes (diced)

2 1/2 Cup Kidney Beans (24 oz. can) *

2 Cups Coconut Milk (or more, depending on the consistency you want)

3 Cups Water (or more, depending on the consistency you want)

1/2 – 1 Cups Cooked Rice

Preparation

Saute the onions and peppers with butter in a 3 qt. saucepan.

Add, the curry, salt, pepper and the fresh tomato and simmer for a couple minutes.

Add the kidney beans, coconut milk and water; simmer an additional 10 minutes.

Add the cooked rice and correct the seasonings, heat thoroughly.

Serve in warmed bowls .

Garnish with 1 tsp shredded coconut per serving.

Recipe courtesy of “Deju Vu” cook

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