Ingredients for Mbaazi Wa Nazi Pigeon Peas In Coconut Milk
- 1 cup dried pigeon peas
- 1 (13.5 ounce) can full-fat coconut milk
- Oil
- 1 medium onion, chopped
- Jalapeno
- Curry Powder
- Salt to taste
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How to Make Mbaazi Wa Nazi Pigeon Peas In Coconut Milk
- Rinse 1 cup of dried pigeon peas thoroughly under cold water and soak them in 4 cups of water for at least 4 hours, or preferably overnight.
- Drain the soaked pigeon peas and place them in a large pot. Add 4 cups of water and bring to a boil.
- Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the peas are tender but not mushy.
- While the peas are simmering, heat 1 tablespoon of coconut oil in a separate pan over medium heat.
- Add 1 medium chopped onion and 2 cloves of minced garlic to the pan and sauté until softened, about 5 minutes.
- Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of red pepper flakes (optional). Cook for 1 minute more, stirring constantly.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk and 1 cup of water. Bring to a simmer.
- Add the cooked pigeon peas to the coconut milk mixture. Stir gently to combine.
- Simmer for 10-15 minutes, allowing the flavors to meld. Season with salt to taste.
- Garnish with fresh cilantro or chopped green chilies before serving. Enjoy your delicious Mbaazi Wa Nazi!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
310g
Fat
116g
Carbs
51g
