233. mbaazi (pigeon pea in coconut curry)

Patiently waiting for the results

 Kenyans are still waiting patiently for the election results. It has taken a long time and hopefully they speed up things. In the meantime, here is the recipe of mbaazi which goes well with mamri. Coconut milk is used in abundance at the coast and I love the flavour. Feel free to use the tinned variety if you cannot lay your hands on some fresh coconut. 
Mbaazi is whole pigeon peas(whole tuvar, toor) cooked in coconut milk. Cooked mbaazi is available readily in the freezer section of Nakumatt, but I prefer the long method of soaking the beans and letting them cook slowly over low heat. 

updated 2/11/2015

MBAAZI (PIGEON PEA IN COCONUT CURRY)
6 Servings

2 cups dry pigeon peas (whole tuvar, toor)
1 cup water
1 cup thin coconut milk
1½ tsp salt
1 tbsp oil
1 to 2 green chillis cut into half or 1 tsp green chilli paste
1 tsp ginger paste
6 to 8 cloves of garlic finely chopped
a generous pinch of turmeric powder
½ cup coconut cream or thick coconut milk

1. Soak the pigeon peas in warm water overnight. Make sure you put enough water.
2. Next day drain out the peas into a colander and wash thoroughly under tap water.
3. Heat oil in a deep pan over medium heat. Add ginger, garlic and chillis. Stir fry for 2-3 minutes.
4. Add water, thin coconut milk, pigeon peas, salt and turmeric powder.
5. When the mixture begins to simmer, lower the heat. Cover the pan and let the mixture simmer till the peas become soft. Stir occasionally.
6. Mash a few peas with the back of a spoon or a masher. This helps to thicken the curry.
7. Adjust the taste according to your preference.
8. Add the thick coconut milk or coconut cream. Mix well. Take the pan off the heat.
9. Serve mbaazi with mamri, rotis, ugali or rice.

chickpea curry

red chora curry (cowpea curry)