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Pigeon peas in coconut milk (mbaazi)
Pigeon peas simmered in thick coconut milk with raw mango and ginger-chilli
Mbaazi wa nazi: soft pigeon peas cooked in thick coconut milk with onion, raw mango, ginger-chilli paste and a pinch of turmeric until creamy. It's mild, rich and comforting. Serve with mamri (mandazi) for the classic Swahili pairing.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the seasoning
To garnish
Method
0/6 doneStep 1: Pressure cook 1 ⅛ lb dried pigeon peas in fresh water until soft, then drain.
25 minStep 2: Heat 1 tbsp oil and sauté 2 small onions until tender.
5 minStep 3: Add 2 ⅛ oz raw (green) mango, 1 tbsp ginger-chilli paste, 3 green chillies, 1 pinch ground turmeric and 1 ½ tsp salt and cook for 3 minutes.
3 minStep 4: Add the pigeon peas and cook well, stirring, for 5 minutes.
5 minStep 5: Pour in 1 cup thick coconut milk and cook until the sauce becomes thick.
8 minStep 6: Garnish with 2 tbsp fresh coriander and serve with mamri.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 18 g
- Carbs
- 50 g
- Fat
- 12 g
- Fibre
- 15 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pigeon peas in coconut milk (mbaazi) take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of small onions?
- 2 shallots per onion.
- What can I use instead of thick coconut milk?
- Single cream, same amount (not dairy free).
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