First, a quick note to the BAKE team and the judges, thank you so much for the nomination this year. It was my second nomination (first was in 2013), I am humbled and grateful to have been shortlisted for a second time. Congratulations to all the winners of this year’s awards. I would also like to thank everyone that reads my blog, even if you didn’t vote for me 😘 Having you here is not something I take lightly. I’m humbled and grateful that you find my posts worthy of your time — so a BIG BIG THANK YOU to all my readers. ☺🙌
Now on to the recipe!
This is a recipe I put down back in 2013, just finally getting around to posting it here. It was also my first attempt at a fancy food shot with props. how did I do?
Coconut beans are very simple to make, and they taste great. I know it may seem too simple and you may get the urge to throw in your usual herb or spice but try to resist. Try it plain first, the coconut is good enough. But if you really think it needs more after that, then by all means!
You will need an onion, a couple of tomatoes and a carrot, all cut into cubes, and some pre-cooked beans of your choice.
And that’s it. It’s ready to eat. Serve with ugali or rice and a green leafy vegetable or kachumbari.
This was one of my two submissions for the Ingredients Matcher app. They had a call for entries requesting dishes from different countries as part of their promotion. I made two, and this is one of them. They put all the recipes they received into a neat e-book which you can get ebook. Hopefully the app will be out soon that will give access to the recipes from around the world! If you go to their website you can also sign up to contribute your recipes.