Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pigeon peas/ mbaazi in coconut /nazi. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Pigeon peas/ mbaazi in coconut /nazi is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Pigeon peas/ mbaazi in coconut /nazi is something that I’ve loved my whole life. They are fine and they look wonderful.
I have always wanted to make this dish for the longest time, Last time I ate it was when I was a little girl in Mombasa, and I never forgot how much I loved. 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 begin with this recipe, we must first prepare a few ingredients. You can cook pigeon peas/ mbaazi in coconut /nazi using 8 ingredients and 6 steps. Here is how you cook 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
- Make ready 1 onion
- Get 2 tomatoes
- Prepare 3/4 glass thick coconut milk
- Make ready 1 1/4 glass thin coconut milk
- Prepare 1/2 spoon fresh crushed ginger optional
Check one pea to make sure it's Pour the THIN milk into the pan with the peas, making sure you JUST cover the mbaazi. Too much will make it watery (so adjust as required, you might need more or. one pound pigeon Peas cleaned, soaked, and rinsed. one or two cups each of "thick" and "thin" coconut milk. oil. one or two onions, chopped. one hot green chile pepper, cleaned and chopped. one teaspoon curry powder—or turmeric. salt, to taste. 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 This flavorful dish is popular in the area because pigeon peas are quite inexpensive and nutritious, so mbaazi za nazi is a great way to get the whole.
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
The pigeon pea (Cajanus cajan), also known as pigeonpea, red gram, tur, pwa kongo in Haiti, or as gungo peas in Jamaica, is a perennial legume from the family Fabaceae. Pigeon pea, (Cajanus cajan L.) in Swahili is 'mbaazi'. Pigeon peas are small, round, tan to brown peas often used in the Caribbean dish Rice n' Peas and Indian Toor Dahl curries. They can be found in the dried bean section of supermarkets, but are not usually served in Bermudian homes. Mbaazi(s) are dried pigeon peas or Toor Beans in Hindi, they are very well known in Zanzibar and are cooked in coconut sauce.
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