Ingredients
- 400 g dry beans (soaked overnight) or 800 g cooked
- 120 g roasted ground peanuts (nguba)
- 2 onions, sliced
- 2 tomatoes, crushed
- 3 tbsp oil
- Salt, pili-pili
- Water
Method
- 01 If dry: cook the beans until tender (45–60 min). Drain, reserving some cooking liquid.
- 02 Sweat onions in oil; add tomatoes 6 minutes.
- 03 Stir in the ground peanuts and a little liquid until creamy.
- 04 Add the beans. Simmer gently 15–20 minutes.
- 05 Salt and chili. Serve with bidia, rice or plantain.
**Beans with nguba** (peanut) are the Kasai peanut gesture on legumes—cousins of Western [madesu](/en/recettes/madesu/) and Eastern [maharage](/en/recettes/haricots-maharage/) (more tomato). Sauce alone: [peanut sauce](/en/recettes/sauce-arachide/).
In the same spirit
Other recipes close by territory or by gesture.
-
Madesu
Madesu recipe: tender beans simmered with tomato, onion and red palm oil—everyday Congolese comfort food from the DRC.
20 min + 8 h soaking prep · 1 h 30 cook
-
Peanut sauce
Peanut sauce (nguba) recipe: unsweetened peanut paste loosened and simmered with onion and tomato — a standalone sauce, distinct from fumbwa in peanut sauce.
15 min prep · 35 min cook
-
Maharage with tomatoes
Maharage recipe: red beans simmered with tomato and onion — everyday Kivu side, often served with bugali.
15 min (+ soaking if dried) prep · 1 h 15 cook