M'baazi
By: Tasty Trix
Published: Thursday, December 10, 2009 - 4:17pm

Ingredients




1 cup dried black-eyed peas, soaked overnight in water
1 small green pepper, chopped
1 small white onion, chopped very fine
1/2 teaspoon red pepper flakes, to taste
3/4 can coconut milk (Don't get the light stuff! It won't thicken as well.)
4 tablespoons peanut oil
salt and pepper to taste

Preparation

1 Drain and rinse the black-eyed peas. 2 Boil the black-eyed peas in a large stock pot until tender, about 20-30 minutes. 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. 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. 5 Saute for about 5 minutes. 6 Add the cooked beans and coconut milk, reduce the heat, and gently simmer until thickened, stirring frequently. Adjust the seasonings to taste. 7 Let cool to room temperature - it's really tempting to eat this while it's still hot, but hold back!

About


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.