Makandi Recipe

• 2 (16 oz) tins Red Kidney Beans (cooked)
• 1 (16 oz) tin Coconut Cream
• 2 (16 oz) tins Homny (cooked dry corn)
• 1 Red Onion (diced)
• 2 Tomatoes (diced)
• 3 Green Chilies (chopped)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Seeds
• Lime Juice
• 1 tbsp Cooking Oil
• Fresh Coriander, for garnish
• Salt to taste

• Heat 1 tbsp of oil in a pan.
• To this, add cumin seeds. As the seeds start to splutter, add turmeric powder.
• Next, add the chopped onions and cook until golden brown.
• Add diced tomatoes and cook until oil separates.
• Mix in red kidney beans and ready to cook homny. Mix well and cook over low heat.
• Add salt, fresh green chilies, lime juice and fresh coriander leaves
• Just before serving, add the coconut milk and bring to a quick boil.
• Garnish with remaining coriander leaves.
• Serve hot.