Mbaazi in coconut milk

This is a very popular dish in the coast. Usually served with mahamri/mandazi. Though they use the dried mbaazi, I used the green mbaazi (pigeon peas) for this recipe.

mbaazi an the garlic
the mbaazi and garlic

I have to admit, that was way too much garlic, if you make this dish, cut that down to three or four cloves.   

grate the garlic and fry it in some oil and a bit of water to keep it from burning/turning brown
grate the garlic and fry it in some oil and a bit of water to keep it from burning/turning brown
once the garlic softens add the mbaazi and stir
once the garlic softens add the mbaazi and stir

I’ve been reading around on the web and I’ve learned that the thick coconut milk, the one you get from the first squeeze, is not supposed to boil or heat up for too long. So you cook with the lighter batches and add the think one at the end.

add the second and third batches of coconut milk and
add the second and third batches of coconut milk and two teaspoons or turmeric, let it simmer so the mbaazi can cook.

Season with salt to taste

once the mbaazi id cooked, add the think coconut milk (the first squeeze) and turn off the heat
once the mbaazi is cooked, add the think coconut milk (the first squeeze), stir and turn off the heat
served with chapati
served with chapati

 

Husband Rating: ★★★★★★★★½☆
Leans towards the 9 side more, between 8.5 and 9

It was very tasty and I just love love love that colour!

(^_^)

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!

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