Kenyan
Mbaazi za Nazi
A coastal Kenyan dish of tender pigeon peas simmered in coconut milk until creamy and fragrant. It is often eaten for breakfast or supper with warm mahamri, chapati, or rice.
Ingredients
- Dried pigeon peas3/4 cup
- Water for soaking and boilingas needed
- Freshly grated mature coconut1 1/2 cups
- Warm water for extracting coconut milk1 1/2 cups
- Small red onion, thinly sliced1
- Garlic clove, crushed1
- Green chilli, slit lengthwise1
- Turmeric powder1/4 tsp
- Salt3/4 tsp
Method
- Rinse the dried pigeon peas, cover them with plenty of water, and soak overnight.
- Drain the soaked peas, place them in a pot, cover with fresh water, and boil until tender but not falling apart, about 1 hour to 1 hour 15 minutes.
- Drain the cooked peas, reserving about 1/2 cup of the cooking liquid.
- To make tui la kwanza, mix the grated coconut with 1/2 cup warm water, squeeze firmly, and strain to get the thick first coconut milk.
- To make tui la pili, return the squeezed coconut to a bowl, add the remaining 1 cup warm water, squeeze again, and strain to get the thin second coconut milk.
- Place the cooked pigeon peas in a clean pot with the thin coconut milk, onion, garlic, green chilli, turmeric, salt, and a little reserved cooking liquid if needed.
- Simmer uncovered over medium-low heat for 12 to 15 minutes, stirring gently, until the onion softens and the peas take up the coconut flavour.
- Lower the heat, stir in the thick coconut milk, and simmer gently for 5 to 8 minutes without boiling hard, until the sauce is creamy.
- Taste and adjust the salt, then rest the mbaazi for 5 minutes before serving.
- Serve warm with mahamri, chapati, or plain rice.
Common questions
Can I substitute dried pigeon peas if I can’t find them?
Yes—dried cowpeas, chickpeas, or small lima beans work best. Keep in mind the flavor and texture change slightly. Use the same soaking and boiling method, but chickpeas may need a longer simmer to become tender.
How long does Mbaazi za Nazi take from start to finish?
Plan ahead: soak the pigeon peas overnight, then expect about 1 to 1 hour 15 minutes to boil them until tender. The coconut simmer at the end takes another 12 to 15 minutes.
What are the most common mistakes to avoid when cooking it?
Don’t under-soak or under-boil the peas, or they’ll stay hard. Also avoid boiling too aggressively in coconut milk, which can split and reduce the sauce too much. Add salt after the peas are nearly tender.
How should I store leftovers, and can I reheat them?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or coconut milk, stirring softly so the peas don’t break apart.
What’s the best way to serve Mbaazi za Nazi?
Serve it hot as a breakfast or snack with chapati, mandazi, or bread. It also works well as a side with rice. Finish with extra coconut milk or a little fresh onion if you like more bite.