Mbaazi za Nazi & Mahamri Style Skillet (Mombasa Pigeon Peas in Cardamom Coconut Cream) – Authentic Kenya Recipe
Coastal Swahili favorite simmering pigeon peas in rich, cardamom-scented coconut cream.
- Country of Origin
- 🇰🇪 Kenya (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender pigeon peas (or chickpeas), Sweet bell peppers, Warm cardamom-scented flatbread, Thick coconut cream, Crushed cardamom pods
Ingredients for Mbaazi za Nazi & Mahamri Style Skillet (Mombasa Pigeon Peas in Cardamom Coconut Cream) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender pigeon peas (or chickpeas), prepped into bite-sized pieces
- 1.5 cups sweet bell peppers, washed and trimmed
- 1 cup warm cardamom-scented flatbread
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut cream
- 1.5 tbsp traditional Kenya seasoning (crushed cardamom pods, turmeric, garlic, green chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender pigeon peas (or chickpeas) for 5 minutes.
- Add minced onion, garlic, thick coconut cream, and crushed cardamom pods, turmeric, garlic, green chili, stirring for 2 minutes until deeply aromatic.
- Add sweet bell peppers and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in warm cardamom-scented flatbread right before serving warm.