Mbaazi Wa Nazi Pigeon Peas In Coconut Milk Recipes

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PIGEON PEAS AND COCONUT (GANDULES CON COCO)



Pigeon Peas and Coconut (Gandules Con Coco) image

Pigeon peas and coconut originated from the Samaná region of the Dominican Republic. It is a savory dish with a hint of sweetness from the coconut milk. Serve over white rice. Swiped shamelessly from the 'net for ZWT9. I personally will leave the cilantro out! You can get pigeon peas (gandules) dried, frozen or canned.

Provided by Elmotoo

Categories     Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups cooked pigeon peas
1 tablespoon olive oil
1 small onion (cut in quarters)
1 garlic clove (minced)
1/4 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon cilantro (chopped)
1 teaspoon salt
1 chicken bouillon cube
3 cups water
2 cups coconut milk

Steps:

  • Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
  • Add the boiled pigeon peas and cook over medium heat for 1 minute.
  • Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
  • Allow to boil until water is reduced by half - about 15 minutes.
  • Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
  • Serve hot over white rice.

MBAAZI WA NAZI (PIGEON PEAS IN COCONUT MILK)



Mbaazi Wa Nazi (Pigeon Peas in Coconut Milk) image

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.

Provided by Elmotoo

Categories     Coconut

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb dried pigeon peas (or black-eyed peas, yellow-eyed peas, cowpeas, picked over for stones, cleaned, soaked overnight, an)
2 -3 cups coconut milk
oil
1 -2 onion, chopped
1 jalapeno, cleaned and chopped
1 teaspoon curry powder (or turmeric)
salt, to taste

Steps:

  • 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.

Nutrition Facts : Calories 931.3, Fat 25.9, SaturatedFat 23.3, Sodium 74, Carbohydrate 153.1, Fiber 18.1, Sugar 77.5, Protein 26.8

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