Skip to content

Tanzanian Coconut Bean Soup

December 16, 2010

 

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

Advertisements
4 Comments leave one →
  1. December 17, 2010 20:44

    Good article with more knowledge.

    Thank you.

Trackbacks

  1. Chilled Soups « "Deja Vu" Cook
  2. Celebrate National Soup Month in January « "Deja Vu" Cook

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: