Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pigeon peas/ mbaazi in coconut /nazi. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Pigeon peas/ mbaazi in coconut /nazi is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Pigeon peas/ mbaazi in coconut /nazi is something that I have loved my entire life. They are fine and they look wonderful.
Mbaazi wa Nazi (Pigeon Peas with Coconut) are the Swahili way to prepare this popular tropical pulse. The pigeon pea is evidently native to Africa or Asia. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions the world over, and are especially popular in India and the Caribbean.
To get started with this recipe, we must first prepare a few ingredients. You can have pigeon peas/ mbaazi in coconut /nazi using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pigeon peas/ mbaazi in coconut /nazi:
- Get 500 g boiled Pigeon peas /mbaazi
- Prepare 11/2 tsp salt
- Take 1 tsp turmeric powder optional
- Take 1 onion
- Make ready 2 tomatoes
- Prepare 3/4 glass thick coconut milk
- Get 1 1/4 glass thin coconut milk
- Take 1/2 spoon fresh crushed ginger optional
Mbaazi za nazi is a specialty of Kenya's Coastal region, consisting of pigeon peas (mbaazi) cooked in coconut milk. When the milk evaporates, the dish is ready to be consumed. It can be additionally flavored with hot peppers, turmeric, garlic, cumin, and onions. Method: Open the cans and drain the water from the peas.
Steps to make Pigeon peas/ mbaazi in coconut /nazi:
- In the cooking pot, cut the onion and tomatoes in round slices on top of the pigeon peas. Add the turmeric powder and ginger, put the light coconut milk in and put your pot on the fire and let it boil. When initially boiling the pigeon peas make sure they are well cooked but not mashed so that when eventually you put the coconut milk it boils without making them mashed.
- Stir tenderly to avoid mashing them
- In a smaller pot put the thick milk and place on low heat and using a wooden spoon stir the thick milk until it boils. Let it boil for 3 minutes and remove from fire, let it cool
- Check the pot of Pigeon peas, when the thin milk dries up remove from heat by now the tomatoes will be well cooked.
- Let it cool a little and pour the thick milk on top in a way that the thick milk covers the top part of pigeon peas completely.
- Serve as desired. I enjoy this more with mahamri or chapati
Rinse the peas and place them in a pot. Add the diced onion and green chilies to the peas along with the salt. Add enough light coconut milk to cover the peas and start cooking. Cook the peas until the coconut milk has reduced and the peas are well cooked. Pigeon peas and coconut originated from the Samaná region of the Dominican Republic.
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