Makande is a traditional Tanzanian dish from the Kilimanjaro region, often enjoyed by the Iraqw tribe. This simple yet nourishing stew combines maize (corn) and beans, slow-cooked into a comforting, hearty meal. Known for its wholesome ingredients and deep, earthy flavors, Makande is a vegetarian dish that can be enhanced with coconut milk or spices for added richness. It’s typically served as a main dish, providing warmth and sustenance, especially on rainy days. This step-by-step recipe will guide you through making an authentic Makande that’s perfect for a cozy, satisfying meal.
Ingredients (Serves 4-6)
- Dried Maize (Corn Kernels): 1.5 cups (or 2.5 cups frozen or fresh corn if dried isn’t available)
- Dried Red Kidney Beans: 1 cup (or 2 cups canned, rinsed and drained)
- Vegetable Oil: 2 tbsp
- Onions: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, grated (optional, for extra flavor)
- Coconut Milk: 1 cup (optional, for a creamy variation)
- Water or Vegetable Stock: 4-5 cups (adjust as needed)
- Salt: 1.5 tsp (adjust to taste)
- Black Pepper: 1/2 tsp
- Cumin Powder: 1 tsp (optional, for a spiced version)
- Turmeric Powder: 1/2 tsp (optional, for color and warmth)
- Fresh Cilantro: 2 tbsp, chopped (for garnish, optional)
Equipment Needed
- Large heavy-bottomed pot with a lid
- Chopping board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander (for rinsing beans and maize)
- Large bowl (for soaking)
Step-by-Step Instructions
Step 1: Soak the Maize and Beans
If using dried maize and beans, place them in separate bowls and cover with water. Soak overnight, or for at least 5 hours, to soften them and reduce cooking time. This step is crucial for achieving tender maize and beans. If using canned beans or fresh/frozen corn, you can skip the soaking step, but rinse the canned beans thoroughly to remove excess salt.
Step 2: Cook the Maize and Beans
Drain the soaked maize and beans. Place them in a large heavy-bottomed pot and cover with 4-5 cups of water or vegetable stock, ensuring there’s enough liquid to fully submerge the ingredients. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1-1.5 hours, stirring occasionally, until the maize and beans are tender. Add more water if needed to prevent sticking, but the final texture should be a thick stew, not soupy. If using canned beans and fresh/frozen corn, add them after the first 30 minutes of simmering, as they require less cooking time.
Step 3: Sauté the Aromatics
In a separate skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions with a pinch of salt and cook for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown. Add the minced garlic and grated ginger (if using), and sauté for 2 minutes until fragrant. If using cumin and turmeric, add them now and stir for 1 minute to toast the spices, enhancing their flavor.
Step 4: Combine and Simmer
Add the sautéed onion mixture to the pot of cooked maize and beans. Stir well to combine, ensuring the aromatics are evenly distributed. If using coconut milk, pour it in at this stage for a creamy, rich texture. Add 1.5 teaspoons of salt and 1/2 teaspoon of black pepper, then stir again. Bring the stew back to a gentle simmer, cover, and cook for an additional 15-20 minutes, stirring occasionally to prevent sticking. The maize and beans should start to break down slightly, creating a thick, cohesive stew.
Step 5: Adjust Seasoning and Consistency
Taste the Makande and adjust seasoning with additional salt or pepper if needed. If the stew is too thick, add a bit more water or stock to reach your desired consistency—it should be hearty but not dry. If it’s too watery, simmer uncovered for a few more minutes to let excess liquid evaporate. The maize and beans should be soft and slightly creamy, with the flavors melded together.
Step 6: Garnish and Serve
Remove the pot from the heat. Ladle the Makande into bowls and sprinkle with chopped cilantro for a fresh, herbaceous finish, if desired. Serve hot as a main dish, paired with a side of ugali, chapati, or crusty bread to soak up the stew. For a complete meal, add a side of kachumbari salad (tomatoes, onions, and chili) or sautéed greens like mchicha. The hearty maize and tender beans make this dish a filling, comforting meal.
Tips for Success
- Fresh Maize: If you can source freshly harvested maize, use it for the best flavor. Wash the kernels with ashes (a traditional method) to remove the outer casing, then rinse thoroughly before cooking.
- Coconut Milk: Adding coconut milk creates a richer, creamier Makande, which is a popular variation. If you prefer a lighter stew, skip it and use extra water or stock.
- Spice Variations: For a more complex flavor, experiment with spices like cumin, turmeric, or even a pinch of cayenne for heat. Keep it simple for a more traditional taste.
- Make It Heartier: Some Tanzanian variations include small chunks of beef or chicken. If adding meat, cook it with the maize and beans from the start, ensuring it’s tender by the end.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat on the stovetop with a splash of water to loosen the stew, as it thickens when cooled.
Why You’ll Love Makande
Makande is the epitome of Tanzanian comfort food, showcasing the simplicity and heartiness of the region’s cuisine. The combination of maize and beans provides a complete protein, making it a nutritious and filling dish that’s perfect for vegetarians or anyone seeking a wholesome meal. Its slow-cooked nature brings out the natural flavors of the ingredients, offering a deep, satisfying taste that’s both grounding and comforting. Whether you’re exploring Tanzanian cuisine for the first time or recreating a dish from the Kilimanjaro region, Makande is a recipe that will warm your soul with every bite.Since the dish is vegan friendly a lot more people can try it.