Recipe: M'baazi [edit]

Other Names: Black Eyed Peas In Coconut Milk

Photo: Tasty Trix

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Edited by: Tasty Trix, Barnaby Dorfman

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Comments on Tasty Trix: Mmmm, Mmmm, M'Baazi: Kenyan Black-Eyed Peas in Coc...: “Wow- this looks great! I love stumbling on to int...”

October 19, 2009

Wow- this looks great! I love stumbling on to intriguing ethnic dishes I have never heard of- I love coconut milk so I am sure this is fabulous! I'll ...

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Tags: African, Kenyan

Yield: 6 servings

[edit] Ingredients

1	cup dried black-eyed peas, soaked overnight in water
1	small green pepper, chopped
1	small white onion, chopped very fine
½	teaspoon red pepper flakes, to taste
¾	can coconut milk (Don't get the light stuff! It won't thicken as well.)
4	tablespoons peanut oil
	salt and pepper to taste

[edit] Preparation

Step 1	Drain and rinse the black-eyed peas.
Step 2	Boil the black-eyed peas in a large stock pot until tender, about 20-30 minutes.
Step 3	Meanwhile, in a skillet brown the onions in the peanut oil over medium heat. While browning, add a pinch of salt and 1/2 of the red pepper flakes.
Step 4	When the onions are almost perfectly brown, add the green pepper,the rest of the pepper flakes, and a pinch of salt and black pepper.
Step 5	Saute for about 5 minutes.
Step 6	Add the cooked beans and coconut milk, reduce the heat, and gently simmer until thickened, stirring frequently. Adjust the seasonings to taste.
Step 7	Let cool to room temperature - it's really tempting to eat this while it's still hot, but hold back!

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[edit] About M'baazi

This Kenyan dish is traditionally served in a lettuce leaf. It's tempting to eat it while it's hot, but let it cool to room temperature as it's meant to be eaten.