Mbaazi za nazi are pigeon peas cooked in creamy coconut milk, a coastal breakfast dish with Swahili roots.
Ingredients
Pigeon peas (1 cup, soaked overnight)
Coconut milk (1 cup)
Onion (1 small, chopped)
Tomato (1, diced)
Turmeric (1/2 tablespoon)
Salt (1 tablespoon)
Oil (1 tablespoon)
Preparation
Boil soaked pigeon peas in 3 cups water for 45-60 minutes until tender; drain.
In a pan, heat oil, sauté onion until golden, add tomato and turmeric, cook 5 minutes.
Add peas, coconut milk, and salt; simmer 10 minutes until thickened.
Serve with mandazi or chapati.