Makande (Maize and Bean Stew)

Name: Makande (Maize and Bean Stew)
Yield: 4
Cuisine: Tanzania
Ingredients: Dried maize kernels (or hominy), soaked overnight — 300 g (1 1/2 cups); Dried kidney or pinto beans, soaked overnight (or 2 x 400 g/14 oz cans, drained) — 200 g (1 cup); Sunflower oil — 2 tbsp (30 ml); Onion, chopped — 1; Tomatoes, chopped — 2; Garlic cloves, minced — 2; Coconut milk — 200 ml (3/4 cup plus 1 tbsp); Salt — 1 tsp; Curry powder (optional) — 1/2 tsp; Water — 1.2 L (5 cups)

The Quirky Foodster Team

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Servings

Ingredients

Dried maize kernels (or hominy), soaked overnight — 300 g (1 1/2 cups)
Dried kidney or pinto beans, soaked overnight (or 2 x 400 g/14 oz cans, drained) — 200 g (1 cup)
Sunflower oil — 2 tbsp (30 ml)
Onion, chopped — 1
Tomatoes, chopped — 2
Garlic cloves, minced — 2
Coconut milk — 200 ml (3/4 cup plus 1 tbsp)
Salt — 1 tsp
Curry powder (optional) — 1/2 tsp
Water — 1.2 L (5 cups)

Method

Drain the soaked maize and beans and rinse well.
Place in a large pot with the water, bring to a boil, then reduce to a simmer and cook, partly covered, for 45–60 minutes, until both are tender (canned beans need only be added in the last 15 minutes).
Meanwhile, heat the oil in a separate pan and fry the onion for 5 minutes until softened.
Add the tomatoes and garlic, and cook for 4–5 minutes until softened.
Stir the fried onion mixture into the pot of cooked maize and beans.
Add the coconut milk, salt and curry powder, if using, and simmer for a further 10 minutes, stirring occasionally, until thickened and well combined.
Taste and adjust seasoning, then serve hot.

Introduction: Makande, a hearty stew of maize kernels and beans simmered together until soft and creamy, is a filling,
affordable lunch found across Tanzania, especially popular as a simple, satisfying one-pot meal for
families and workers alike.

Cultural Background: Makande, a hearty stew of maize kernels and beans simmered together until soft and creamy, is a filling,
affordable lunch found across Tanzania, especially popular as a simple, satisfying one-pot meal for
families and workers alike.

Tips: Soaking the maize and beans overnight considerably shortens the cooking time and improves texture. Simmer gently once the coconut milk is added, to keep it from splitting.

Variations: Add cooked meat for a heartier, non-vegetarian version. Use pumpkin or squash alongside the maize and beans for extra sweetness. Naturally vegan and vegetarian as written.

Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop, adding a splash of water if it has thickened too much.

FAQs:

Q: Can I use canned maize and beans to save time?

A: Yes, using canned hominy and beans significantly shortens the cooking time; add them in the last 15–20 minutes just to heat through and absorb the sauce.

Q: What is hominy?

A: Dried maize kernels that have been treated to soften their hulls, giving them a soft, chewy texture once cooked; found at Latin American or African grocers, or substitute standard dried maize kernels.

Q: Is this dish typically spicy?

A: It's generally mild, with curry powder adding warmth rather than heat.