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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


  • 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


  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

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

    Good article with more knowledge.

    Thank you.


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