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How to prepare coconut beans

Coconut beans is a healthy meatless meal most popular among Kenyans in the coastal parts of Kenya. This is because coconuts are most common in those areas. But then with access of coconut, one can prepare this meal in their homes with much ease. 

I love coconut in almost everything like when cooked with rice, used to sip garri and most especially when cooked with beans.


1 teaspoon black pepper

1 bunch cilantro

A bowl of cooked beans.

2 cups of coconut milk (from grated coconut)

3 ripe tomatoes grated

1 large onion chopped

A bunch of coriander leaves

3 gloves of garlic grated

2 Royco cubes or any seasoning cube of your choice

Salt to taste

1/2 teaspoonful of cardamom powder

Cooking oil


1. Place a saucepan with onions and cooking oil on medium heat and fry until browned. Let the onions turn brown, add garlic and stir for two minutes.

3. Add chopped tomatoes and continue stirring for another two minutes and cook until paste like. Add in drained beans and fry several minutes, stir carefully before sprinkling salt, Royco cubes and cardamon powder.

4. Pour in the coconut milk slowly while stirring. The milk should slightly cover the beans. Cover and let it simmer for 15 minutes. Remove from heat. Add black pepper.

5. Cook 8-10 minutes until gravy has thickened.

6. Garnish with cilantro or coriander, stir and cover for 3 minutes. Serve while hot!

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