Tanzanian Coconut Bean Soup

 

Typically in Tanzania and other countries this soup would be served as a main course.  I prefer to have a small amount and serve it as a separate course. A sweet and spicy soup with surprise flavors in every bite.  Try something different and bring a taste of Africa to a wonderful meal.  It is also a wonderful chilled soup.

 

Tanzanian Coconut Bean Soup

Ingredients

• 1/2 C. Chopped Onions
• 1/2 C. Chopped Green Peppers
• 1 t. Curry Powder
• 1 t. Salt
• 1/4 t. Freshly Ground Pepper
• 3 T. Butter
• 1 C.  Tomatoes (diced)
• 2 1/2 C. Kidney Beans (24 oz. can) *
• 2 C. Coconut Milk (or more, depending on the consistency you want)
• 3 C. Water (or more, depending on the consistency you want)
• 1/2 – 1 C. Cooked Rice

Preparation

1. Saute the onions and peppers with butter in a 3 qt. saucepan
2. Add, the curry, salt, pepper and the fresh tomato and simmer for a couple minutes
3. Add the kidney beans, coconut milk and water; simmer an addl. 10 minutes
4. Add the cooked rice and correct the seasonings, heat thoroughly
5. Serve in warmed bowls *
6. Garnish with 1 t. shredded coconut per serving

* If serving chilled/serve in chilled bowls

(Serves 6-8) 

Recipe Inspired and Adapted from “The African Cookbook”  Edited by Bea Sandler