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.
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
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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