MBAAZI
This is a very popular dish from E.Africa - especially Mombasa where many have this very delicious dish that accompanies Mahamri specifically at breakfast. There are variations and different people have their different ways of tweaking this dish up. Many times the 'thin' coconut milk is used to cook the Mbaazi with and later the 'thick' coconut milk is used to prepare the coconut sauce that is used for the finishing. I have used just the regular coconut milk as by adding flour in the end, the milk will thicken sufficiently. So - here is my recipe for you all.
INGREDIENTS
1) 2 Cups Pigeon Peas
2) 3 Cups Coconut Milk
3) 2 or 3 Green Chillies (Cut into chunks)
4) 1 Level Teaspoon Turmeric Powder
5) 1 Small Onion (Finely Sliced)
6) 1 Tablespoon Plain Flour or Cornflour
7) Salt to Taste
DIRECTIONS
1 - Wash the pigeon peas well and place in a saucepan with enough water to cover them. Boil on high heat but after a few minutes lower heat, cover with lid and lower heat to simmer. You can soak the pigeon peas overnight before you boil them. I prefer not to soak them and they turn out just fine.
2 - Keep check in case water dries up before peas soften. Add more hot water if necessary. Peas are done when you take one to press it between finger and thumb and you see that it's soft and squishy. Do not cook to a mush. They have to be soft but firm.
3 - Once peas are done, strain and discard any remaining water. Place the peas into a saucepan. Pour in approximately 2 cups of the coconut milk. Add the turmeric powder and salt. Stir. Scatter the sliced onions atop and the green chillies cut into chunks. Place on heat and let cook. Do not stir from this point on. You will have to swirl the pan around once or twice to prevent beans from sticking to pan.
4 - Meanwhile, in a separate saucepan, pour in the remaining coconut milk and add the flour. Add a pinch of salt. Whisk well to ensure there are no lumps. Place the saucepan on medium heat and keep stirring continuously with a whisk. After a few minutes the sauce will start thickening. Do not let it boil. Take it off the heat.
5 - Coming back to the peas, you will find that the liquid has reduced considerably after a few minutes of cooking. Taste for salt and add more if required. Take off the heat and let cool for some minutes. Pour almost half the amount of the thickened coconut sauce over the peas. Some of it will sink in but that is just fine. Let the peas cool down until just warm.
6 - Carefully dish out the peas into your serving platter or bowl. Pour more of the coconut sauce over. You have your creamy Mbaazi ready to serve with Mahamri, Chapatti or even Bread. Have fun!
INGREDIENTS
1) 2 Cups Pigeon Peas
2) 3 Cups Coconut Milk
3) 2 or 3 Green Chillies (Cut into chunks)
4) 1 Level Teaspoon Turmeric Powder
5) 1 Small Onion (Finely Sliced)
6) 1 Tablespoon Plain Flour or Cornflour
7) Salt to Taste
DIRECTIONS
1 - Wash the pigeon peas well and place in a saucepan with enough water to cover them. Boil on high heat but after a few minutes lower heat, cover with lid and lower heat to simmer. You can soak the pigeon peas overnight before you boil them. I prefer not to soak them and they turn out just fine.
2 - Keep check in case water dries up before peas soften. Add more hot water if necessary. Peas are done when you take one to press it between finger and thumb and you see that it's soft and squishy. Do not cook to a mush. They have to be soft but firm.
3 - Once peas are done, strain and discard any remaining water. Place the peas into a saucepan. Pour in approximately 2 cups of the coconut milk. Add the turmeric powder and salt. Stir. Scatter the sliced onions atop and the green chillies cut into chunks. Place on heat and let cook. Do not stir from this point on. You will have to swirl the pan around once or twice to prevent beans from sticking to pan.
4 - Meanwhile, in a separate saucepan, pour in the remaining coconut milk and add the flour. Add a pinch of salt. Whisk well to ensure there are no lumps. Place the saucepan on medium heat and keep stirring continuously with a whisk. After a few minutes the sauce will start thickening. Do not let it boil. Take it off the heat.
5 - Coming back to the peas, you will find that the liquid has reduced considerably after a few minutes of cooking. Taste for salt and add more if required. Take off the heat and let cool for some minutes. Pour almost half the amount of the thickened coconut sauce over the peas. Some of it will sink in but that is just fine. Let the peas cool down until just warm.
6 - Carefully dish out the peas into your serving platter or bowl. Pour more of the coconut sauce over. You have your creamy Mbaazi ready to serve with Mahamri, Chapatti or even Bread. Have fun!
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| CREAMY MBAAZI SERVED WITH MAHAMRI |
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