Now break the coconut and cut it into pieces before setting it inot the food processer/blender. add a little bit of water and grind it smooth.

Use the cheese cloth or a sieve cloth to squeeze out the coconut milk.

Add a little bit more water and then squeeze to get the middle thickness milk.

Finally add water and squeeze the very light milk out. You should have 3 cups with diferent water thickenss.

Traditioanlly we soaked the beans for about 4 hours and then set them in a saucepan and add water to boil in the charcoal jiko.

You can also use pressure cooker to boil the beans and this will take a shorter time.

Take the third light cup coconut milk and add water to make sure it boils well. we want to start infusing the beans with the coocnut milk.

Check if the beans are soft enough and it will always start to break if its ready.

Chop the onions, tomato, capsicum, chilli, garlic and ginger. set it aside and wait for the cooking part.

In a clean saucepan add the boiled beans, the medium thick coconut milk, and the chopped veggies.

Set it in a stovetop and simmer it to allow it to gently cook for 10 minutes.

Toss it all to ensure everything mixes to form the perfet side dish or soup.

This is what will m;ake it even more coconut flavored adn delicious. Remember to add salt and the royco cubes leting it cook for another 2 minutes.

It's better tasting with chapati or naan but you can also eat it with rice and more veggies.