I have a vegetarian and vegan option for you fellow foodies out there! Today’s meal consists of a bean dish (maharagwe) and a side of collard greens (sukuma wiki).
Maharagwe is a creamy bean stew that is found along the Eastern coast of Africa. Maharagwe means beans in Swahili and often refers to kidney-like beans that have a molted/speckled appearance. Coconut milk, spices, tomatoes, and diced peppers and onions are also found in the dish. You can find the recipe I referenced here.
As for the sukuma wiki (recipe), it is a simple side that is often found in African cooking due to the few ingredients which can be found locally and its versatility. With it being fewer ingredients it certainly doesn’t break the bank to make! The affordability of the meal is actually in the name- sukuma wiki meaning “stretch the week” in Swahili. There are variations on the dish but at its core is collard greens, oil, salt, tomatoes, and onions.
I opted for flatbread once again, but to keep it traditional you can take a swing at ugali. The entire meal was simple to make especially with the use of several canned ingredients it cut down the prep time. This was a nice option for the work week and also very affordable!
This hearty bean meal was well complimented by the cream coconut sauce. The bed of collard greens paired well. The flat bread was the perfect vessel to scoop everything up. Overall the flavor was found to be underwhelming so we rated this meal 6/10 average. Oh well!