We start by sorting the beans. Nate loves this part. We throw the “yucky beans” on the ground and put the “nummy beans” in the pot. Then, we wash the nummy beans.
I soak them overnight. I’ve done a quick soak before by simmering them for a few hours (when I had a crock pot), but I prefer soaking overnight. It just takes a little planning. In the morning, I make sure there is still water in the pot (sometimes I put too many beans and not enough water, and all the water gets absorbed by morning).
Around 4 in the afternoon, we begin the cooking part. The beans are washed again and drained. Then, we put them on the stove to start cooking with some spices (whatever strikes our fancy on that particular day). I think they cook for about an hour, but honestly, I have no idea. When we think about it, we taste test to see if they are getting ready.
|Kenyan kitchen essentials: mbuzi and machete|
Meanwhile, Rodgers shreds the coconut. I should get more practice with the mbuzi (literally: goat), but usually he does it because he’s just more efficient. Before we had the mbuzi, he used a spoon.
The juice (Rodgers says, “It’s just water.”) from the middle of the coconut is poured out. We don’t use that part. I don’t know why.
The shredded coconut goes into the kifumbu (sieve). He squeezes it and squishes it to get the coconut milk out. When no more comes out, Rodgers sets it in a small bowl of water, then squeezes it some more.
We add the coconut milk to the beans when they are almost cooked and let them simmer until they are done.
We are no good at making chapati (yet!), so we go down the street to a little restaurant (or sometimes just a woman with a stool and a chapati jiko) and buy a few for 15 shillings each.
Karibuni kwa siku ya maharagwe! (Welcome to bean day!)