Maharagwe (Kenyan Red Beans in Tomato Coconut Sauce)

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1. 1Step 1: If using raw beans: Pick the beans over to remove any bits of rock and broken beans. Cover with two inches of water and soak for 6 to 8 hours or longer. Drain the soaking water, place the beans in a large saucepan and cover with two inches of fresh water. Cook for 1 to 2 hours, or until the beans are tender and soft inside. The time will depend on the age and size of your beans. Allow the beans to cool in the cooking liquid to avoid split skins. Drain.
2. 2Step 2: Drain and rinse the beans if using canned beans.
3. 3Step 3: Heat the oil in a large heavy-bottomed pot or skillet. Add the diced onions and hot pepper and cook for five minutes, until the onions are translucent.
4. 4Step 4: Add the garlic, curry powder, cumin, turmeric, cardamom, and salt, and cook for one minute more.
5. 5Step 5: Add the drained beans to the onions, along with the tomatoes and their juices and the coconut milk. Bring to a boil, then reduce the heat to low and cook for about 15 minutes, until the coconut milk thickens a bit and the flavours meld. The level of the sauce should come up to just cover the beans. If there's not enough liquid, add a bit of water and cook another minute or two. Taste the maharagwe, and add more salt if it needs it or more cayenne pepper if you'd like it spicier. The sauce will thicken more as it cools.
6. 6Step 6: Serve maharagwe hot with cooked rice, ugali (recipe below), or with the flatbread of your choice (naan, pita, chapati, roti, tortillas, etc.) to scoop up the beans.
7. 7Step 7: Bring the water and salt to a boil in a large saucepan. Pour the cornmeal into the boiling water in a steady stream, stirring constantly with your other hand. Keep stirring, with a wooden spoon, to avoid lumps. Smash any lumps that do form. The mixture will thicken up quickly.
8. 8Step 8: Turn the heat down to medium, and keep stirring and cooking the mixture for 5 minutes, until it forms a thick ball. Turn the heat to low, cover the saucepan, and cook the ugali for 10 more minutes, stirring occasionally.
9. 9Step 9: Scrape the mass of cooked ugali onto a plate and quickly shape it into a thick disk using a silicone spatula. Cut it into slices or wedges and serve it with the maharagwe.
10. 10Step 10: You can also scoop out balls with an ice cream scoop and set them on a plate, not touching each other, to make more individual portions.