A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mbaazi za Nazi - Pigeon Peas in Coconut Sauce
This is also an East African dish. It is usually served with Mandazi (coconut bread). Nazi is Swahili for Coconut. The combination of the two is heavenly ! Try it for yourself.
Ingredients
1 cup dried pigeon peas; soaked overnight, and boiled (in the pressure cooker)
1 400gm can of coconut milk
1 medium onion or 2 small; finely chopped
2 clove garlic; minced
1 inch ginger; grated
3 chilies; minced
1/4 tspn turmeric powder
1/2 cup coriander; chopped fine
1 tbspn vegetable oil
salt to taste
Method
1. Fry the onion in medium hot oil, when golden brown, add the boiled pigeon peas and the coconut milk.
2. Then add the garlic, ginger chilies and turmeric and salt.
3. Cook for 3o minutes. If necessary add a little water. Add the chopped coriander.
4. serve with Mandazi.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Mbaazi za Nazi - Pigeon Peas in Coconut Sauce
This is also an East African dish. It is usually served with Mandazi (coconut bread). Nazi is Swahili for Coconut. The combination of the two is heavenly ! Try it for yourself.
Ingredients
1 cup dried pigeon peas; soaked overnight, and boiled (in the pressure cooker)
1 400gm can of coconut milk
1 medium onion or 2 small; finely chopped
2 clove garlic; minced
1 inch ginger; grated
3 chilies; minced
1/4 tspn turmeric powder
1/2 cup coriander; chopped fine
1 tbspn vegetable oil
salt to taste
Method
1. Fry the onion in medium hot oil, when golden brown, add the boiled pigeon peas and the coconut milk.
2. Then add the garlic, ginger chilies and turmeric and salt.
3. Cook for 3o minutes. If necessary add a little water. Add the chopped coriander.
4. serve with Mandazi.
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