Mbaazi wa Nazi
A creamy Swahili coastal stew of pigeon peas simmered in spiced coconut milk, classically paired with mahamri for a hearty morning meal.
Contains common allergens
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Instructions
- 1
Heat 2 tablespoons of oil in a saucepan over medium heat and sauté the chopped onion for 4 to 5 minutes until soft and translucent.
- 2
Stir in the ground turmeric and cumin and cook for 30 seconds until fragrant, taking care not to scorch the spices.
- 3
Add the cooked pigeon peas along with 1/2 cup of water and a teaspoon of salt, then simmer gently for 10 minutes to let the flavors meld.
- 4
Pour in the coconut milk and bring to a low simmer, stirring occasionally, for another 8 to 10 minutes until the sauce thickens and coats the peas.
- 5
Lightly mash a few of the peas against the side of the pot to thicken the stew, then taste and adjust salt before serving warm.
Plan it in Listahan
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