Coconut Mbaazi (Pigeon peas)

Let’s end the month with a comforting bowl of coconut mbaazi. Pigeon peas commonly known as Mbaazi in Kenya are a type of legume that are nutrient dense with several vitamins such as potassium, thiamin, copper magnesium, manganese and phosphorus. They are a good source of fiber, proteins and folate especially for pregnant women. The benefits thus include regulating blood sugar, helps in growth and development of cells, prevents anemia, weight loss, boosts energy among others.

You can enjoy a bowl of coconut mbaazi with some mahamri as most people do in coastal region of with some steamed brown rice or some whole wheat butternut chapati. Let’s get to making this legume a delicacy.

Preparation and cooking:

Incase you don’t have preboiled mbaazi on hand, start by boiling them till tender. Chop up your onions, carrots, capsicum (hohos) and coriander (dania) separating the stems and leaves. On a cooking pot, add up your oil and add the onions and carrots at the same time. Let them cook to caramelization for maximum flavor.

Once caramelized, add in the coriander (dania) stems and allow to cook till fragrant.

Time to add in the seasonings; turmeric powder, ginger powder, garlic powder and onion powder. Mix well till well combined.

Add in your pre boiled mbaazi at this point and mix well. Add in your coconut milk, stir then cover to allow cooking for about 10 to 12 minutes on low heat.

Once cooked, add in your capsicum (hoho). Stir and allow to cook for about 2-3 minutes. Finish by adding in the dania leaves, season with sea salt and black pepper then remove from heat ready for serving.

Best enjoyed with some steamed brown rice or some whole wheat butternut chapati. You can as well choose any other starch and vegetable of your choice.

INGREDIENTS

• 500g pre boiled mbaazi
• 2 onions, diced
• 1 cup chopped carrots
• 1 green capsicum (hohos), diced
• 1 bunch coriander, chopped steams & leaves separately
• 1 tsp turmeric powder
• 1 tsp ginger powder
• 2 tsp garlic powder
• 2 tsp onion powder
• 400ml coconut milk
• 3 tbsp cooking oil
• Black pepper & sea salt to taste

INSTRUCTIONS

1. Incase you don’t have preboiled mbaazi on hand, start by boiling them till tender.
2. Chop up your onions, carrots, capsicum (hohos) and coriander (dania) separating the stems and leaves.
3. On a cooking pot, add up your oil and add the onions and carrots at the same time. Let them cook to caramelization for maximum flavor.
4. Once caramelized, add in the coriander (dania) stems and allow to cook till fragrant.
5. Time to add in the seasonings; turmeric powder, ginger powder, garlic powder and onion powder. Mix well till well combined.
6. Add in your pre boiled mbaazi at this point and mix well.
7. Add in your coconut milk, stir then cover to allow cooking for about 10 to 12 minutes on low heat.
8. Once cooked, add in your capsicum (hoho). Stir and allow to cook for about 2-3 minutes.
9. Finish by adding in the dania leaves, season with sea salt and black pepper then remove from heat ready for serving.
10. Best enjoyed with some steamed brown rice or some whole wheat butternut chapati. You can as well choose any other starch and vegetable of your choice.

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I know you’re going to love this Coconut Mbaazi (Pigeon peas). Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!