Makande Stew (Tanzanian)

By MaryEllen

Elieza says if you want to eat this the local way, you’ll serve the stew with a bowl of ugali (like white polenta) or white rice. You roll the starch into a ball a little smaller than your fist and make a depression with your thumb to use as a scoop for the stew. By making the depression you can also use the ugali to wrap around pieces of meat and pick them up in the same way that flatbread is used in other cultures.

Ingredients

• Ugali:
• 6 cloves garlic, crushed or chopped fine
• 1 large onion, chopped
• 2 carrots, chopped
• 2 Tbsp. cooking oil
• 1 15oz can corn kernels, drained
• 1 15oz can kidney beans, rinsed and drained
• 6 cups water
• 1/2 cup coconut cream
• 1 tsp. salt, or to taste
• Bring four cups of water to a boil and then stir in two cups of white cornmeal. Reduce heat and stir continually until the polenta-like mixture pulls away from the pot and thickens, about 10 minutes.

Details

Adapted from oattravel.com

Preparation

Step 1

Over medium heat, sauté the garlic, carrots, and onions in the oil until the onions are translucent and the carrots are tender. Add the corn, beans, and water, then bring to boil; simmer, bubbling, for 5-10 minutes. Reduce heat to low, then stir in coconut cream and salt. Serve hot by itself or with a side of ugali. (You may use white rice as well.)

Serves: 4-6 as a main dish.