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

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

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    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 453.59 g dried pigeon peas (or black-eyed peas, yellow-eyed peas, cowpeas, picked over for stones, cleaned, soaked overnight, an)
    • 473.18-709.77 ml coconut milk
    • oil
    • 1-2 onion, chopped
    • 1 jalapeno, cleaned and chopped
    • 4.92 ml 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:

    • on October 24, 2008

      55

      The fresh jalapeno makes this dish! Using a 15 oz can of pigeon peas, I skipped steps #1 and #2. Basically I quartered the recipe, using half a cup of coconut milk and half an onion but based on other reviews used BOTH 1/2 tsp curry powder and 1/2 tsp turmeric for the quarter recipe. Flavorful and colorful!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2012

      55

      This was my first time tasting black eyed peas and I think it was a successful and tasty dish. I used freeze dried onion flakes, canned peas and omitted the pepper. I also cooked it in my crock pot. Made for September 2012 Veg 'n Swap tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2010

      55

      This was really yummy and my first experience with pigeon peas! I used a can of pigeon peas and didn't have a jalapeno so I used a pinch of cayenne. I also used garam masala instead of curry powder. It was very quick and easy as well as healthy and delish!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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

    Serving Size: 1 (172 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 931.3
     
    Calories from Fat 233
    25%
    Total Fat 25.9 g
    39%
    Saturated Fat 23.3 g
    116%
    Cholesterol 0.0 mg
    0%
    Sodium 74.0 mg
    3%
    Total Carbohydrate 153.0 g
    51%
    Dietary Fiber 18.0 g
    72%
    Sugars 77.5 g
    310%
    Protein 26.7 g
    53%

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