Ingredients

• 2 x 16 oz tin - red kidney beans (cooked)
• 2 x 16 oz tin - Hominy (cooked corn)
• (alternatively, soak 2 cups of dried corn overnight and boil in a pressure cooker for 13 minutes)
• 1 x 16 oz tin - coconut cream
• 2 -medium size ripe tomatoes, diced
• 1 - medium size red onion, diced
• Fresh lime juice
• 3 - hot fresh green chillies, chopped
• 1/2 tsp - turmeric powder
• 1/2 tsp - cumin
• 1 tbsp - cooking oil
• chopped fresh green dhanias

How to Make Makandi

• Heat 1 tbsp cooking oil in a pot. Add cumin and turmeric.
• As soon as the cumin starts to splutter, add the chopped onions and cook until golden.
• Add the diced tomatoes and cook well until oil separates.
• Add the ready cooked red kidney beans and the ready cooked Hominy, stir well and cook over low heat.
• Add salt to taste, fresh green chillies, half of the fresh dhania and lime juice to taste.
• Add the coconut cream just before serving, bring to a quick boil and serve.
• Garnish with remaining dhania.