Mbaazi wa nazi
Mbaazi wa nazi, from above
VegVeganSwahili coast

Mbaazi wa nazi

Pigeon peas simmered in turmeric coconut sauce. A Swahili breakfast with mandazi.

35 minTime
10 gProtein each
mildSpice
Mandazi and mbaazi2 chapters · 1 min read

Make it your way

Grandma's wayPigeon peas in coconut milk with turmeric.
The original
364kcalsame
10 gproteinsame
8 gfibresame
35minutessame

Classic mbaazi wa nazi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fresh green tuvar (fresh pigeon peas)400 g fresh or frozen pigeon peas, or 1 cup dried, cooked
Thick coconut milk1¼ cups
Onion1, chopped
Tomato1 large, chopped
Garlic3 cloves
Turmeric (ground turmeric)½ tsp
Green chilli1
Cooking oil (vegetable oil)1 tbsp
Wateras needed
Saltto taste

Method

3 steps
  1. 1Simmer the pigeon peas in water until tender.
  2. 2Fry onion, garlic and chilli in oil, add turmeric and tomato and cook down.
  3. 3Add the peas and coconut milk and simmer gently until creamy.
Serve it like this

Serve in a bowl with mandazi or chapati for dipping and a cup of spiced tea.

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Make it a meal

What goes with Mbaazi wa nazi: a bread or rice, a side, something to drink and something sweet.

Bread or rice East African chapati70 min
On the side Baingan bharta40 min
On the side Aloo posto30 min
A little snack Mandazi100 min
To drink Shaah12 min
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