Entree: Tanzania – Tanzanian Highlands – Ugali na Maharage (Stiff maize porridge served with spiced stewed red beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) maize flour (cornmeal)
- 4 cups (960 ml) water for ugali
- 1 tsp (5 g) salt for ugali
- 1 tbsp (15 ml) vegetable oil or butter for ugali

- 1 1/2 cups (300 g) dried red kidney beans, soaked overnight and drained
- 6 cups (1.4 L) water for cooking beans
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, finely chopped, approx. 1 cup (150 g)
- 3 cloves garlic, minced, approx. 5/16 oz (9 g)
- 2 medium tomatoes, diced, approx. 10 oz (300 g)
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) curry powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or vinegar (optional, to brighten)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish

Show original ingredient measurements

- 2 cups (240 g) maize flour (cornmeal)
- 4 cups (960 ml) water for ugali
- 1 tsp (5 g) salt for ugali
- 1 tbsp (15 ml) vegetable oil or butter for ugali

- 1 1/2 cups (300 g) dried red kidney beans, soaked overnight and drained
- 6 cups (1.4 L) water for cooking beans
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, finely chopped, approx. 1 cup (150 g)
- 3 cloves garlic, minced, approx. 9 g
- 2 medium tomatoes, diced, approx. 10 oz (300 g)
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) curry powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or vinegar (optional, to brighten)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the soaked beans and place them in a large pot with 6 cups (1.4 L) water. Bring to a boil, reduce heat, skim any foam, then simmer partially covered until tender, about 60–90 minutes depending on beans; add water if needed to keep beans submerged.
2. While beans cook, heat 3 tbsp (45 ml) vegetable oil in a skillet over medium heat. Add the chopped onion 1 cup (150 g) and cook until soft and translucent, about 6–8 minutes. Add minced garlic 5/16 oz (9 g) and cook 30 seconds until fragrant.
3. Stir in the diced tomatoes 10 5/8 oz (300 g) and tomato paste 0.53 oz (15 g). Cook until tomatoes break down and oil separates slightly, about 8–10 minutes. Add curry powder 0.18 oz (5 g), cumin 0.18 oz (5 g), salt 0.18 oz (5 g), and pepper 0.071 oz (2 g); cook 1–2 minutes to bloom spices.
4. When beans are tender, drain excess cooking water leaving enough to reach the consistency you like (about 1/2–1 cup (120–240 ml)). Add the tomato-onion mixture to the beans and simmer together 10–15 minutes so flavors meld. Adjust salt and add 1 tbsp (15 ml) lemon juice if using.
5. To make the ugali, bring 4 cups (960 ml) water to a boil in a heavy saucepan. Add 1 tsp (5 g) salt. Reduce heat to medium-low and slowly add maize flour 8 1/2 oz (240 g) in a steady stream, stirring constantly with a wooden spoon or pestle to avoid lumps.
6. Continue stirring and pressing the mixture against the pan as it thickens; cook until the ugali pulls away from the sides and is smooth and firm, about 5–8 minutes. Stir in 1 tbsp (15 ml) oil or butter for sheen if desired.
7. Shape ugali into a round loaf on a plate with a wet utensil or wooden spoon. Serve slices of ugali hot alongside a generous ladle of maharage, garnished with chopped cilantro or parsley 0.53 oz (15 g).

1. Rinse the soaked beans and place them in a large pot with 6 cups (1.4 L) water. Bring to a boil, reduce heat, skim any foam, then simmer partially covered until tender, about 60–90 minutes depending on beans; add water if needed to keep beans submerged.
2. While beans cook, heat 3 tbsp (45 ml) vegetable oil in a skillet over medium heat. Add the chopped onion 1 cup (150 g) and cook until soft and translucent, about 6–8 minutes. Add minced garlic 9 g and cook 30 seconds until fragrant.
3. Stir in the diced tomatoes 300 g and tomato paste 15 g. Cook until tomatoes break down and oil separates slightly, about 8–10 minutes. Add curry powder 5 g, cumin 5 g, salt 5 g, and pepper 2 g; cook 1–2 minutes to bloom spices.
4. When beans are tender, drain excess cooking water leaving enough to reach the consistency you like (about 1/2–1 cup / 120–240 ml). Add the tomato-onion mixture to the beans and simmer together 10–15 minutes so flavors meld. Adjust salt and add 15 ml lemon juice if using.
5. To make the ugali, bring 4 cups (960 ml) water to a boil in a heavy saucepan. Add 1 tsp (5 g) salt. Reduce heat to medium-low and slowly add maize flour 240 g in a steady stream, stirring constantly with a wooden spoon or pestle to avoid lumps.
6. Continue stirring and pressing the mixture against the pan as it thickens; cook until the ugali pulls away from the sides and is smooth and firm, about 5–8 minutes. Stir in 1 tbsp (15 ml) oil or butter for sheen if desired.
7. Shape ugali into a round loaf on a plate with a wet utensil or wooden spoon. Serve slices of ugali hot alongside a generous ladle of maharage, garnished with chopped cilantro or parsley 15 g.