Kenyan Mbaazi (Pigeon Peas) with Plantain

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

Instructions

1. 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.
2. 2Heat 1 tablespoon of Vegetable Oil in a 3-quart (2.8-liter) heavy-bottomed pot over medium heat (325-375°F / 160-190°C). Add the 1 medium Onion, diced into 1/4-inch (0.6 cm) pieces, and sauté for 5-7 minutes, stirring occasionally, until it becomes translucent and softened.
3. 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.
4. 4Add the 2 medium Tomatoes, diced into 1/2-inch (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.
5. 5Pour the drained 1 cup of Pigeon Peas and the 2 cups of Vegetable Broth into the pot. Increase the heat to medium-high (375-400°F / 190-205°C) and bring the mixture to a boil. Once boiling, reduce the heat to low (200-250°F / 95-120°C), cover the pot, and simmer for 25-30 minutes, or until the pigeon peas are tender when tasted.
6. 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.
7. 7While the pigeon peas are simmering, peel the 2 ripe Plantains and slice them into 1/2-inch (1.25 cm) thick rounds. In a separate 10-inch (25 cm) skillet, heat the remaining 1 tablespoon of Vegetable Oil over medium heat (325-375°F / 160-190°C). Fry the plantain slices for 2-3 minutes per side, until they are golden brown and slightly caramelized.
8. 8Serve the warm Kenyan Mbaazi immediately with the fried plantains. Garnish the dish with the 2 tablespoons of Cilantro, chopped.

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