1 1/2 cups Mbaazi beans (Pigeon Peas) (kidney beans will work)
1 small onion, chopped
1 tsp salt
1 tsp curry powder
1 tsp turmeric
1 large coconut, grate the nut
Boil the beans in plenty of water until the beans are soft. Try to add the water slowly so you do not have to drain the water out when the beans are ready.
Place grated coconut in some cheese cloth or a handkerchief and then into a bowl. Add about 1 to 1 1/2 cups of warm water into the bowl and squeeze the cream into the bowl. Add another 2 cups of warm water into another bowl and repeat the above process to collect the coconut milk. Add onion, spices, and salt to the coconut milk.
When the water has evaporated from the beans, add the coconut milk and spices to the beans and boil until dry.
Add the coconut cream to the beans and boil until dry.
Previous Comments From Old ATK Site:
All Things Kenyan said: The reason other beans are suggested is simply because Pigeon Peas are not available in other countries and sometimes substitutions have to be made.
Ronnie B. said: I’m sorry but Mbaazi can only be prepared with pigeon peas. While any other type of beans may be used, the dish would turn out nothing like Mbaazi. Pigeon peas are extremely unique in flavor.