Mbaazi wa Nazi de Grande Comore (Pigeon Peas in Cardamom Coconut Cream) – Authentic Comoros Recipe

Ingredients for Mbaazi wa Nazi de Grande Comore (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 flatbread or rice
• 1 medium onion and 3 cloves garlic, finely minced with thick coconut cream
• 1.5 tbsp traditional Comoros seasoning (crushed cardamom pods, turmeric, garlic, onion)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender pigeon peas (or chickpeas) for 5 minutes.
2. Add minced onion, garlic, thick coconut cream, and crushed cardamom pods, turmeric, garlic, onion, stirring for 2 minutes until deeply aromatic.
3. Add sweet bell peppers and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in warm flatbread or rice right before serving warm.