Mbaazi Wa Nazi (Pigeon Peas in Coconut Milk)

Name: Mbaazi Wa Nazi (Pigeon Peas in Coconut Milk)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 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

Submitted by Elmotoo

"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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photo by vegnoah

Ready In:: 1hr 5mins
Ingredients:: 7
Serves:: 4

ingredients

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

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.
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.
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.
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.
Serve "Swahili style" with Chapati (Basic Chapati Recipe #137408), rice, or "up-country style" with Ugali.

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Reviews

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!

FLKeysJen
I had bought a bag of dried pigeon peas a while ago, and since I've never made them before, I was unsure what to do with them. I was a little nervous that this recipe would be too plain, but I also knew that other rice and bean dishes were good even with minimal spices, so I gave it a shot. I'm glad I did because it's very yummy. I made the pigeon peas in the slow cooker ahead of time. I just used 1 15oz can of coconut milk as I didn't want to open another, and it was totally fine. I served it over brown jasmine rice cooked in vegetable broth and topped it with avocado. Very rich and filling.
vegnoah
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.

AcadiaTwo
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!

FrankieandJohnny
Delicious! I used 2 tablespoons curry powder, 1 medium onion, and black-eyed peas. Thanks, Elmotoo! Made for Veggie Recipe Swap.

mersaydees

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Tweaks

These were very good! I used crumbled piri piri peppers instead of jalapeno since I was out. I also used black eyed peas instead of pigeon peas. The flavor of the dish is nicely heated but I would have liked a bit more curry flavor so will add more next time. Thanks for sharing! Made for ZWT4 Kumquat's Kookin' Kaboodles. ~Sue

PalatablePastime
This was fantastic-tasting. I also used ghee and instead of dried peas, I used tinned black eyed peas (no soaking). It was on the table in no time. I will make this often. I served it with steamed rice. Thanks!

Kathy228
Fabulous recipe. We make something similar to this without the coconut milk, but the coconut milk really adds lovely flavor. I used a hot long finger chile b/c I didnt have a jalapeno. Used ghee instead of oil. Served with Chappati. I used the curry powder, as I dont feel turmeric alone would add enough flavor. Thanks for the recipe; we'll have this again soon. :)

love4culinary