• Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mbaazi Wa Nazi (Pigeon Peas in Coconut Milk) Recipe
    Lost? Site Map

    Mbaazi Wa Nazi (Pigeon Peas in Coconut Milk)

    Mbaazi Wa Nazi (Pigeon Peas in Coconut Milk). Photo by mersaydees

    5 Photos of Mbaazi Wa Nazi (Pigeon Peas in Coconut Milk)

    See All Photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    5 mins

    1 hrs

    Elmotoo's Note:

    Mbaazi wa Nazi (Pigeon Peas with Coconut) are the Swahili way to prepare this popular tropical pulse. The pigeon pea is evidently native to Africa or Asia. In Egypt, the cultivation of pigeon peas began before 2000 B.C. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions the world over, and are especially popular in India and the Caribbean.

    RECIPE TOOLS
    SAVE THIS RECIPE
    • Add to Cookbook

      Save this recipe in your online cookbook to access when you need it.

    • Add to Shopping List

      Add this recipe's ingredients to your weekly shopping list.

    • Add to Menu

      Create a new menu and save this recipe for easy meal planning.

    SHARE THIS RECIPE

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb dried pigeon peas (or black-eyed peas, yellow-eyed peas, cowpeas, picked over for stones, cleaned, soaked overnight, an)
    • 2 -3 cups coconut milk
    • oil
    • 1 -2 onion , chopped
    • 1 jalapeno , cleaned and chopped
    • 1 teaspoon curry powder (or turmeric)
    • salt , to taste

    Directions:

    1. 1
      In a large pot, combine pigeon peas and just enough water to cover. Bring to a boil, reduce heat, cover, and simmer until the peas begin to become tender and most of the water is absorbed.
    2. 2
      Stir in 1 1/2c coconut milk. Continue to simmer over low heat. Add more water as necessary to prevent the peas from becoming dry.
    3. 3
      While peas are simmering: Heat a few tablespoons of oil in a skillet. Add the curry powder to the oil and stir for a minute. Fry the onion and chile pepper until they are tender.
    4. 4
      Combine the peas and onion-chile mixture (add either one to the other). Continue to simmer until peas are tender enough to eat. Add the remaining coconut milk and simmer on the lowest possible heat for five to ten minutes, stirring occasionally.
    5. 5
      Serve "Swahili style" with Chapati (Basic Chapati Basic Chapati Recipe), rice, or "up-country style" with Ugali.

    Ratings & Reviews:

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Mbaazi Wa Nazi (Pigeon Peas in Coconut Milk)

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 687.6
     
    Calories from Fat 252
    36%
    Total Fat 28.0 g
    43%
    Saturated Fat 23.6 g
    118%
    Cholesterol 0.0 mg
    0%
    Sodium 94.4 mg
    3%
    Total Carbohydrate 86.8 g
    28%
    Dietary Fiber 20.9 g
    83%
    Sugars 10.4 g
    41%
    Protein 28.9 g
    57%

    More Ideas from Food.com

    Hash Browns

    Recipe Contest: Chance to Win $2000!

    Show off your creative cooking chops and enter your original recipe.

    Advertisement


    Over 400,000 Recipes

    Food.com Network of Sites