Super Easy Swahili rice and beans (wali maharage)

Super Easy Swahili Rice And Beans (wali Maharage) Recipe

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Caroline Mgawe


We lived in Zanzibar, Africa, for a few years. We live in Switzerland now, but I still make this every week. It's a firm favourite of the whole family! It is super easy to make. If you have left-over rice, it is super quick too! And everyone eats all their vegetables.
It easily combines with whatever piece of meat, chicken or fish you have in mind (my family likes roast chicken with it). I always serve some spinach in coconut milk with it (fresh spinach leaves in wide pan on low heat, add 1/4 cup coconut milk, done in minutes).


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5 Min
10 Min
Stove Top


  • 3 c
    whole-grain rice (cooked)
  • 1 can(s)
    kidney beans, canned
  • 1/8 c
    coconut milk, unsweetened
  • 1 can(s)
  • 1 tsp
    curry powder (mild)
  • 1 tsp
    cinnamon (powder) (or 2 sticks)

How to Make Super Easy Swahili rice and beans (wali maharage)


  1. Use left-over rice, or cook the rice using the instructions on the pack (mine takes 1 cup rice, 2.5 cups water, 1 hour, stir occasionally)
  2. Add the other ingredients and mix until everything is hot.
  3. Enjoy! I tend to double the recipe because it tastes even better the next day. You can freeze it too.

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