Mbaazi (pigeon peas) from Kenya
Mbaazi is a Swahili name for pigeon peas, cream and slightly brown in color but when cooked turns golden brown.Mbaazi grows in dry areas like Voi, Machakos County and the likes. To prepare this meal you need a little patience since it might take time but when well prepared and served it’s a very reputable meal. Join me to the kitchen table as I take you through the preparations.
½ kg pigeon peas (Mbaazi)
1 chopped mid red onion
2 shredded Green pepper
2 chopped tomatoes
1 cup coconut milk
1. Boil the Pigeon peas until soft, drain the hot water and leave the peas for 15mins to cool..
2. Pure the chopped red onion into Sufuria (Swahili word meaning ‘cooking pan’) add some vegetable oil (optional) put the rest of the ingredients in the cooking pan, pour the coconut milk and let it cook for 5 Mins.
3. Remove the meal from the cooking pan and serve with either chapatti or doughnut for breakfast.