Mbaazi ya Nazi is a classic Swahili coastal dish made with pigeon peas simmered in a fragrant coconut sauce. Creamy, gently spiced and filling, it is traditionally enjoyed across Kenya’s coastal communities.

Ingredients

2 cups cooked pigeon peas

1 can (400 ml) coconut milk

1 large onion, finely chopped

2 tomatoes, chopped

2 cloves garlic, minced

1 tablespoon grated ginger

1 tablespoon vegetable oil

1 teaspoon ground cumin

½ teaspoon turmeric

½ teaspoon ground coriander

1 green chilli, finely chopped (optional)

Salt to taste

Fresh coriander, to garnish

Method

Heat the oil in a saucepan and sauté the onion until soft and lightly golden.

Add the garlic, ginger and chilli. Cook for 1–2 minutes.

Add the tomatoes, cumin, turmeric and coriander. Cook until the tomatoes soften and form a thick sauce.

Add the cooked pigeon peas and stir well.

Pour in the coconut milk and bring to a gentle simmer.

Cook for 15–20 minutes, stirring occasionally, until the sauce thickens.

Season with salt and garnish with fresh coriander.

To Serve

Serve hot with chapati, rice, mahamri or fresh coconut rice.

VAN Note:

The combination of legumes, coconut and aromatic spices is characteristic of the food traditions of Kenya’s Swahili coast. Mbaazi ya Nazi is also a good example of how plant-based cooking can be deeply connected to place, history and culture.

Explore More Swahili Vegan Cooking

If this recipe has you wanting to explore more of East Africa’s plant-based food traditions, check out the Vegan Swahili Cookbook E-book by Sunny Satva.

The e-book is currently discounted from $34.99 to $9.99 and contains 75+ plant-based recipes inspired by the Swahili Coast, including dishes featuring coconut, cardamom, turmeric and tamarind.

VAN Recommendation:

Explore the flavours of the Swahili Coast with a cookbook dedicated entirely to plant-based African cuisine.