Mbaazi wa Nazi — Print Recipe — The Culinary Codex

A creamy Swahili Coast dish of pigeon peas simmered in coconut milk with onions, tomatoes, and warming spices, a staple comfort food of coastal Kenya.

Ingredients

2 cups dried pigeon peas, soaked overnight
1.5 cups coconut milk
2 tomatoes, diced
1 onion, diced
2 cloves garlic, minced
1 tsp turmeric
1 tsp cumin
1 green chili, sliced
2 tbsp vegetable oil
Salt to taste
Fresh cilantro for garnish

Instructions

1 Boil the soaked pigeon peas in fresh water for about 30 minutes until tender but still holding their shape, then drain and set aside.
2 Heat oil in a pot and saute the diced onion until golden, then add garlic, turmeric, and cumin, stirring for a minute until fragrant.
3 Add the diced tomatoes and green chili, cooking for 5 minutes until the tomatoes break down, then pour in the coconut milk and stir well.
4 Add the cooked pigeon peas to the coconut sauce, simmer for 15 minutes until the flavors meld and the sauce thickens, then garnish with cilantro and serve with mandazi or rice.

Did You Know?

Mbaazi wa Nazi is the traditional breakfast dish of Mombasa, typically sold by street vendors alongside fresh mandazi, making it one of the most iconic morning meals on the Kenyan coast.