East African Coconut, Bean and Squash Soup

Chef Margot shares with us her East African Coconut, Bean, and Squash Soup, a hearty warming stew for the upcoming cold months.

This recipe is very typical of the starter for a traditional East African dinner. Coconut milk is used in almost every dish, providing important enzymes and nutrients otherwise lacking in the local diet. You can make this with non-fat or low-fat coconut milk, but unless you’re on a really strict diet, I don’t recommend it, as it adds body and a silky texture to the soup.

Ingredients
1 Tbsp. vegetable or other neutral-flavor oil
2 hard winter squash, peeled, seeded, diced medium (about ½”)
1 medium yellow onion, peeled, diced medium
1 medium green bell pepper, seeded, diced medium
1 small hot green pepper – jalapeno, Serrano, etc., seeded and minced fine
2 medium tomatoes, seeded, chopped
1 tbsp. of your favorite curry powder, hot or mild to your taste
1 tsp. kosher or sea salt
A few grinds of fresh black pepper
8 oz shelled, soaked beans (if fresh soak 1 hour in warm water; if dry, soak overnight in cold water; drain water and rinse before adding to the pot)
½ cup cooked brown rice
2 cups coconut milk
3 cups water or salt-free vegetable stock

Direction
In a 4-quart stockpot with a heavy bottom, add oil and heat medium-high. When oil is shimmering but not smoking, add squash and onion. Cook 3 minutes, stirring often.
Add green bell pepper, hot pepper, tomato, salt, pepper and curry powder. Cook another 5 minutes, stirring frequently.

Reduce heat to medium and add beans, coconut milk, water or stock. Simmer about 10 minutes.
Add rice and heat through, correct seasoning if needed.

Serve each bowl topped with toasted, unsweetened shaved coconut. You can usually find this in health food stores and co-ops. It adds an amazing nuttiness with just a few of the thick-shaved pieces, and it’s just not as authentic without it. As with many soups and stews, this is better the next day. Also, if prep time is an issue, you can sauté the base first, toss in into your crock-pot, add the liquids and simmer it on low for a few hours.

In Tanzania, this will often be followed by a duck prepared in coconut milk as well. For a different but really delicious twist, heat up a little duck confit in a pan and top each bowl with some of the warm, shredded duck meat. A roaring fire, a warm blanket and someone to share a bowl of this with, will warm you through and through.

This is particularly hearty soup, more stew than soup. For a meatless main course, serve with a flatbread like chapattis, pitas, or even lavash, although Tanzanians would regularly eat this with Ugali, or thick cornmeal mush. For the beans and squash, try a different combination of what’s local and good right now – cranberry beans and blue Hubbard squash; Anasazi beans and Delicata squash; Bortolotti beans and butternut squash – the combinations are only limited by what’s at the market!