Wali Na Maharage and Mchuzi Wa Biringani



I am back again in Tanzania with this great rice and beans dish Wali Na Maharage and an aubergine stew (Mchuzi Wa Biringani). I was struck by the influences of Indian cookery to these East African dishes that has left a lasting impact... curries, roti and pilau rice are key components of Tanzanian recipes.  The rice and beans dish has cousin dishes in the Caribbean, the aubergine stew has ties with India and I think I have made my new go to dish of 2025 - fast, cheap and good.

Wali Na Maharage 


Wali Na Maharage is a rice and bean dish, which is often the star of social gatherings, from religious festivals and weddings to somber occasions like funerals, as well as festive holiday celebrations.  



Ingredients

  •  2 cups of rice 
  • 1 cup of kidney beans (soaked overnight and cooked - you can used canned kidney beans to great effect) 
  • 1 onion (finely chopped) 
  • 3 cloves of garlic (minced) 
  • 1 tsp of cumin powder 
  • 1 tsp of paprika 
  • 1 tsp of turmeric powder 
  • 2 tbsp of vegetable oil 
  • Salt to taste 
  • Water for cooking 

    Instructions

    1. Rinse the rice thoroughly under cold water until the water runs clear. 
    2. In a large saucepan, heat the vegetable oil over a medium heat. 
    3. Add the chopped onions and the minced garlic to the saucepan and sauté until they turn golden brown. 
    4. Add the cumin powder, paprika, and turmeric to the saucepan, stirring well to combine. 
    5. Add the cooked kidney beans to the saucepan and mix them with the spices and onions. 
    6. Add the rinsed rice to the saucepan and stir gently to coat the rice with the spices. 
    7. Pour enough water into the pot to cover the rice and beans mixture by about 2 cm. 
    8. Season with salt to taste and bring the mixture to a boil. 
    9. Once it starts boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20-25 minutes or until the rice is cooked and the water is absorbed. 
    10. Remove the pot from heat and let it sit, covered, for another 5 minutes to allow the flavours to combine 
    11. Fluff the rice gently with a fork before serving.

    Mchuzi Wa Biringani (Tanzanian Brinjal Stew)



    Ingredients

    • ½ onion finely chopped
    • 1 tomato diced (I used 400 g of tinned tomatoes to change it up a bit and add to the tomatoey flavour)
    • 1 aubergine cut into cubes 
    • 1 potato cut into cubes
    • 1/4 teaspoon cinnamon powder
    • 1/4 teaspoon ground cloves or about 3 whole cloves
    • 1 tbsp curry powder (you can create your own spice mix like my Zanzabari Curry Powder) 
    • 1/4 teaspoon red chili powder
    • Vegetable, rapeseed or peanut oil

    Instructions

    1. In a saucepan heat the oil.
    2. Put in the onions and simmer until they are translucent.
    3. Toss in the tomato puree, aubergine, and potatoes.
    4. Give it a good stir and simmer for 1 to 2 minutes.
    5. Season with salt and spice powders.
    6. Make a sauce by adding water enough to steam the vegetables.
    7. Cover the saucepan with a lid and simmer until the vegetables are tender.
    8. Serve the soup with ugali or rice while still hot.




    Zanzibara 9: Mbaraka Mwinsheshe & Orchestra Super Volcano Un Souffle Frais de Tanzanie (1972-74) - On Buda Musique label.

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