Pigeon Peas/Mbaazi cooked in Coconut Milk/Tui
If you’ve ever been to East Africa (especially around the coast), then you most definitely will have had this for breakfast. This dish is most commonly served with Mandazi/Mahamri. It’s the most delicious breakfast food EVER!!
Ingredients
- 500 gm pigeon peas
- 2 cups heavy coconut milk
- 3-4 cups light coconut milk
- pinch of turmeric
- green chillies
- salt to taste
- bit of garlic paste
Instructions
- Soak the pigeon peas overnight and then boil in a pressure cooker for about 20mins with some salt.Check one pea to make sure it’s soft before draining the water. If it’s still even slightly hard, boil some more until it crushes easily between your fingertips. The softer the pigeon peas, the better. Only don’t boil until it’s all mush…lol.Let them cool completely. Pour the peas into a deep pan.Set aside 2 cups heavy coconut milk and 3-4 cups light coconut milk.Pour the THIN milk into the pan with the peas, making sure you JUST cover the mbaazi. Too much will make it watery (so adjust as required, you might need more or less, just make sure it’s enough to cover the peas). Add salt, chopped green chillies (slit whole green chillies) a tiny pinch of turmeric (if you want) and the tip of a teaspoon of garlic paste.Bring to the boil and then lower the heat and let it simmer VERY gently on slow heat, avoid stirring, instead you may swish the pan around a bit every few minutes. After about 10mins, in a small bowl put half a tsp. of all-purpose flour or corn flour and mix it with a little water or some of the thin coconut milk. Add this into the boiling mbaazi/pigeon peas and stir. This helps thicken it. Finally (when the mbaazi are nicely coated with the coconut milk and not much watery-ness is left at the bottom of the pan) turn off the heat and let the mbaazi sit in the same pan uncovered for some time so that it cools. The more it cools the more it will thicken so that the coconut milk will be nicely covering each pea. Don’t stir at this point, just let it cool on its own.In a separate smaller pan, pour in the HEAVY coconut milk, add salt and some slit green chillies. On a slow heat while stirring CONSTANTLY, bring to a simmer until the milk thickens and cooks which takes about 5 to 8 mins or so. Don’t leave this unattended coz if it over boils and bubbles, the coconut milk breaks up and is ruined. Make sure the heat is slow enough that no bubbles form while its cooking and stir all the time with a wooden spoon.When done, remove from the heat and keep stirring for some time until you feel it has started cooling. Leave it uncovered and let it cool completely. Finally pour this thick ‘tui’ (coconut milk) over the mbaazi and give it a toss or stir it in gently. You can heat it up slightly before serving. 🙂Enjoy!
salaam can i just boiled thm without soaking overnight ?
W/Salaam, they will take very long to get done and they will not ripen properly/evenly, best to soak them first.
How can i cook mbaazi mbichi…i dnt want to use the dry ones…thnx
Sorry at the moment I don’t have a recipe for the fresh ones.
Thanks for the reply .
Turned out great… better
Turned out great… better than my previous recipe. Always made this with my recipe and everyone loved it. But this time i was soo tempted to try out your recipe and now i dont think it could get any better than this. Thanx Fauzia 🙂
I usualy make one cup wenever
I usualy make one cup wenever i make beans or pulses i only cook for two. How many cups is half a kilo? so i can no how to reduce the recipe. Jazaakallah.
2 cups approximately.
2 cups approximately.
I have always wanted to ask
I have always wanted to ask this: after boiling mbaazi or maharagwe and they are as soft as required; do you pour out the liquid remaining in the pan you boiled them in that is do you drain them or just leave a little liquid in? If you are required to drain them do you need to rinse out the mbaazi/maharagwe before adding anything else? Shukran jazakillah khayr
I normally drain out all the
I normally drain out all the water when am going to use coconut milk. I find the water doesn’t improve the flavour when coconut is involved. If you are doing a regular curry then save the water for extra nutrients and flavour to add later. But for this type of ‘tui/coconut’ recipe, drain out the water and if you want you can even rinse them in a sieve, although rinsing is not a must.
Shukran jazakumullah alfa
Shukran jazakumullah alfa khayr 🙂