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Madondo (Kenyan Bean Stew)

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Ingredients

Adjust Servings:
1 Red Onion chopped
Thumb size Ginger minced
2 Tomatoes diced
1tbsp Tomato Paste
1 cup Potatoes cubed
1 cup Carrots cubed
1 pinch Thyme
1 tsp Garam Masala
1 tsp Black Pepper
2 tbsp Hot Chili sauce
1/2 kg Kidney Beans pre-boiled
1/2 cup Coconut Milk
a pinch Salt

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Madondo (Kenyan Bean Stew)

Features:
  • Spicy
  • Vegan
Cuisine:

Madondo, also known as Kenyan bean stew is a delicacy enjoyed by many Kenyans as well as people from other African countries. It is a thick, spicy and very delicious dish that has no words to describe it. The richness of this stew is such that one has to dig in until their fingers beg for mercy!

  • 2hrs 15min
  • Serves 2
  • Easy

Ingredients

  • 1 Red Onion
    chopped
  • Thumb size Ginger
    minced
  • 2 Tomatoes
    diced
  • 1tbsp Tomato Paste
  • 1 cup Potatoes
    cubed
  • 1 cup Carrots
    cubed
  • 1 pinch Thyme
  • 1 tsp Garam Masala
  • 1 tsp Black Pepper
  • 2 tbsp Hot Chili sauce
  • 1/2 kg Kidney Beans
    pre-boiled
  • 1/2 cup Coconut Milk
  • a pinch Salt

Directions

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Steps

1
Done

PREPPING THE BEANS

Start with boiling the kidney beans. Add some salt and thyme while at it to enhance the flavors. Once done, drain the now soft Minji and set aside.
Alternatively, you could buy preboiled ones and considerably cut down on cost and time.
2
Done

FRYING

Into a pan with hot oil, add the red onions and ginger. Fry till soft and fragrant before adding in the tomatoes, tomato paste and powder spices. Add some warm water if it sticks to the pan. Stir to combine then go in with some hot chili sauce.
3
Done

STEWING

Lower the heat and let the potatoes cook till they become translucent, adding just enough water to deglaze the pan where necessary.
Now is also a great time to add in the salt.
Cover the pot and cook for an extra 5 minutes or till the potatoes are half-cooked, then add the carrot cubes. Stir for the umpteenth time then introduce the preboiled beans closely followed by coconut milk.
Stir, confirm the heat is set to low then cover the pot and allow to simmer for another 15 minutes or until the potatoes are cooked through.
4
Done

SERVING

15 minutes later, uncovering the pot unravels a bubbly delicacy with an aroma that’ll have your foodie senses tingle!
Your meal is now ready to serve. Plate and pair with a starch of your choice. I went with chapati.

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Sometimes I Cook

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Sometimes I Cook. Est 2021.