East Africa · Main
Makande (Braised Dry Maize and Kidney Bean Stew)
Whole white hominy and red kidney beans simmered low and slow with aromatics, tomatoes, and rich coconut milk into a thick, comforting stew.
The story
Originating from the Pare and Sambaa communities of the Kilimanjaro and Tanga highland regions, Makande is deeply rooted in communal farm harvests and weekly family lunches. Traditionally cooked in clay pots over wood fires, the starch from cracked whole maize naturally thickens the broth without requiring external thickeners. Simmering the maize and beans together until they burst ensures the essential nutty sweetness of mature flint corn permeates the entire stew.
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