Kenyan Mbaazi (Pigeon Peas) with Plantain
A hearty and flavorful Kenyan snack of spiced pigeon peas and fried plantains. This dairy-free version maintains the traditional flavors.
Ingredients
- 1 cup Pigeon Peas (Mbaazi)
- 2 ripe Plantains
- 1 medium Onion
- 2 medium Tomatoes
- 2 cloves Garlic
- 1 tablespoon Ginger
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Cumin
- 1/2 teaspoon Coriander
- 1/2 cup Coconut Milk
- 2 cups Vegetable Broth
- 2 tablespoons Vegetable Oil
- 1/2 teaspoon Salt
- 2 tablespoons Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 1 cup of Pigeon Peas (Mbaazi) in a large bowl and cover them completely with cold water. Allow them to soak for at least 4 hours, or preferably overnight. Once soaked, drain the pigeon peas and rinse them thoroughly under cold running water.
- 2Heat 1 tablespoon of Vegetable Oil in a 3-quart (2800 ml) heavy-bottomed pot over medium heat (162.8-190.6°C / 160-190°C). Add the 1 medium Onion, diced into 0.635 cm (0.6 cm) pieces, and sauté for 5-7 minutes, stirring occasionally, until it becomes translucent and softened.
- 3Stir in the 2 cloves of Garlic, minced, and the 1 tablespoon of Ginger, grated, into the pot. Continue to cook for 1 minute, stirring constantly, until the aromatics become fragrant.
- 4Add the 2 medium Tomatoes, diced into 1.27 cm (1.25 cm) pieces, along with the 1/2 teaspoon Turmeric, 1/2 teaspoon Cumin, and 1/2 teaspoon Coriander. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and begin to break down, releasing their juices.
- 5Pour the drained 1 cup of Pigeon Peas and the 2 cups of Vegetable Broth into the pot. Increase the heat to medium-high (190.6-204.4°C / 190-205°C) and bring the mixture to a boil. Once boiling, reduce the heat to low (93.33-121.1°C / 95-120°C), cover the pot, and simmer for 25-30 minutes, or until the pigeon peas are tender when tasted.
- 6Stir in the 1/2 cup of Coconut Milk and 1/2 teaspoon of Salt. Continue to simmer, uncovered, for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 7While the pigeon peas are simmering, peel the 2 ripe Plantains and slice them into 1.27 cm (1.25 cm) thick rounds. In a separate 25.4 cm (25 cm) skillet, heat the remaining 1 tablespoon of Vegetable Oil over medium heat (162.8-190.6°C / 160-190°C). Fry the plantain slices for 2-3 minutes per side, until they are golden brown and slightly caramelized.
- 8Serve the warm Kenyan Mbaazi immediately with the fried plantains. Garnish the dish with the 2 tablespoons of Cilantro, chopped.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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