Swahili Coast · side

Mbaazi za Nazi (Pigeon Peas in Coconut Milk)

Mbaazi za Nazi (Pigeon Peas in Coconut Milk) reads richness 5.4, sourness 5.3 and citrus 5.1 on Palate's 0–10 flavor X-ray — a Swahili Coast side, about 1 hr 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.3 / 10
• Sweet & Fruity — 4.7 / 10
• Sour & Bright — 6.9 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 6.4 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Richness 5.4 · Sourness 5.3 · Citrus 5.1 · Allium 4.7 · Salinity 4.0 · Sweetness 3.8 · Nutty 3.3 · Umami 2.8 · Fruity 2.8 · Warm Spice 2.4 · Earthy 2.4 · Heat 2.2 · Floral 1.8 · Herbaceous 1.5 · Bitterness 1.1

What's in it (12)

• dried pigeon peas — 400 g
• water — 1200 g
• coconut milk — 368 g
• coconut oil — 27 g
• onion — 150 g
• garlic — 12 g
• fresh ginger — 15 g
• cumin — 5 g
• tomato — 120 g
• green chili — 100 g
• salt — 7 g
• lime juice — 15 g

Time & effort: about 1 hr 31 min (1 hr 30 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 46 kcal, 0.5 g protein, 4.4 g fat, 1.6 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Drain the soaked pigeon peas, put them in a pot with the water, bring to a boil and skim the grey foam off the top for the first 5 minutes.
2. Lower the heat and simmer, partly covered, for 45 to 55 minutes, until the peas are soft enough to crush against the roof of your mouth but still holding their shape. Do not salt them yet or the skins will toughen.
3. In a second pan, warm the coconut oil over medium heat and cook the onion 6 minutes until soft, then add the garlic, ginger and cumin and cook 1 minute more.
4. Add the chopped tomato and cook 4 minutes, until it breaks down.
5. Tip the onion mixture into the peas along with the coconut milk, the slit chilli and the salt.
6. Simmer uncovered for 20 minutes, stirring now and then, until the liquid has reduced to a loose, creamy gravy that just holds the peas. Crush a spoonful of peas against the side of the pot to thicken it further.
7. Finish with lime juice. Mbaazi is the breakfast partner to mahamri - serve the two together, the doughnut for dipping.

Dishes with a similar flavor shape

• Skillet Chickpea and Spinach Curry — Indian
• Vegetarian Coconut Curry with Chickpeas and Spinach — Indian
• Chickpea Coconut Curry with Kale — Indian
• Coconut Lentil Dal with Rice — Indian
• Chickpea and Spinach Curry — Indian

Keep reading: what richness, sourness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.