Mbaazi (Pigeon Peas in Coconut Milk)

Ingredients

• 1 cup Dried pigeon peas
• 1 can Coconut milk
• 1 medium Onion
• 2 medium Tomato
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Turmeric
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup dried pigeon peas in a medium bowl and cover with at least 5.08 cm of water. Let them soak for at least 4 hours, or preferably overnight. Drain and rinse the pigeon peas thoroughly.
2. 2Finely chop the 1 medium onion. Mince the 2 cloves garlic. Grate or mince the 1 tsp ginger.
3. 3Heat a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent. Add the minced garlic and ginger and cook for 1 minute more, until fragrant.
4. 4Dice the 2 medium tomatoes. Add the diced tomatoes to the pot and cook, stirring occasionally, for 5-7 minutes, or until they have softened and started to break down.
5. 5Add the drained and rinsed pigeon peas to the pot. Pour in the 1 can coconut milk. Stir in the 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp salt, and 1/4 tsp black pepper.
6. 6Bring the mixture to a gentle simmer. Reduce the heat to low (121.1°C / 120°C), cover the pot, and cook for 45-60 minutes, stirring occasionally, until the pigeon peas are tender. If the stew becomes too thick, you can add a little water (not listed, but implied for consistency).
7. 7Taste and adjust seasoning if needed. Serve the Mbaazi warm.

Related Guides