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Marahagwe is a beloved stew in Burundi, primarily made with dried red beans, which are a staple in Burundian cuisine. This dish is often enjoyed during communal gatherings and celebrations, showcasing the importance of sharing and hospitality in Burundian culture. Eaten alongside rice or plantains, Marahagwe provides warmth and sustenance.
Drain and rinse the soaked beans. Set aside.
In a large pot, add 4 cups of water and bring to a boil.
Add the beans and cook for about 45 minutes to 1 hour, or until tender. Drain and set aside.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion and cook until softened and translucent.
Stir in the minced garlic and cook for another minute.
Add the chopped tomatoes and red bell pepper. Cook until the vegetables are tender and the tomato breaks down.
Stir in the ground cumin, paprika, black pepper, and salt. Mix well.
Add the cooked beans to the skillet or pot with the sauce.
Stir in the bay leaf and cook for another 10-15 minutes, allowing the flavors to meld together.
Remove the bay leaf and discard.
Garnish with chopped cilantro or parsley before serving.
Enjoy your meal!
Marahagwe is a traditional Burundian stew made primarily from red beans, flavored with vegetables and spices.
Marahagwe originates from Burundi, where it is a popular dish among local communities.
The key ingredients include dried red beans, vegetable oil, onion, garlic, tomatoes, red bell pepper, and ground cumin.
Marahagwe takes approximately 65-90 minutes to prepare.
Marahagwe is typically served with rice or plantains, making for a hearty meal.