Chad : Maharagwe and Kachumbari
- jessnv
- Jun 27, 2021
- 2 min read
It's been hot here and, in the afternoons, my kitchen feels like it is about a thousand degrees. So, I really haven't felt motivated to cook anything that requires using the oven or standing over the stove for long periods of time.
Luckily, I managed to find two recipes that seemed like they wouldn't require a lot of time in a very hot kitchen!
One, Maharagwe, is a kidney bean dish and the other, Kachumbari, is a salad.
First, the Maharagwe! This one took some time because you need to soak the beans overnight and then cook them until soft the next day. It's mostly passive time though so you're not chained to the stove. The cooked beans are added to a bunch of sautéed veggies, spices, and coconut milk. It was okay but I felt like it needed a little oomph. I'll probably tinker with the leftovers for dinner tomorrow. Maybe throw in some green onions and a tiny bit of the Hot Ones hot sauce. I don't think I will make this again but it was a "good enough" and filling meal.
Second, the Kachumbari! This was a very refreshing salad, absolutely perfect for summer. I was a little wary because the only dressing is fresh lime juice with some cilantro thrown over the top. I thought it was going to be too tart or sour. But the amount of lime juice over the amount of ingredients is just right and it adds a nice fresh zest to the vegetables. Not too tart or sour at all! I actually ended up eating a very large amount of this salad because it was just so fresh and tasty. I will make this again.
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