What better way to start the day than a warm hearty breakfast? On the Swahili coast in Kenya and Tanzania, Mbaazi za nazi is exactly the dish that meets these criteria. In addition, the dish doesn’t cost much and you can do the preparations the day before.
200 grams shrub peas (Pigeon peas, Tuar or Toor Dal)
1 can of coconut milk
1 garlic clove
optional 1 green chili pepper
salt to taste
1 pinch of turmeric (turmeric, turmeric)
enough water for cooking
As bush peas are mostly only available dried, a large part of the preparation time of Mbaazi za nazi is spent on cooking the Pigeon Peas. Of course, a pressure cooker is also suitable for this, but be careful because the peas burn easily. If you like, you can also add some thin coconut milk to the cooking water and get a more intensive coconut taste. Without nazi the bush peas (mbaazi) keep their typical dull taste.
In the meantime, you can finish the coconut milk sauce. Put the coconut milk in a small pot and add turmeric, half of the onion cut into strips, the grated clove of garlic and a little salt. Then thicken the whole thing over medium heat, stirring constantly.
When the beans are cooked, add the sauce and let the mixture stand for another three to five minutes and it is ready. As already mentioned, Mahamri or Chapati are particularly good with mbaazi za nazi.