#6 Mbaazi Wa Nazi & Mandazi


Mbaazi wa Nazi & Mandazi


Noun:

Mbaazi wa nazi - Creamy pigeon pea curry often served with

Mandazi - Sweet coconut bread as part of a traditional Kenyan breakfast.




This creamy rich dish is traditionally served as a breakfast as it is cheap to make and very filling. It is best made with pigeon peas although if you can not find them then black-eyed peas would also work well.


With the Mandazi I wanted to lighten it up a bit so I experimented with boiling the dough and then baking it. This helped achieve a light fluffy texture without frying them.




Creamy

Spicy

Fluffy light dough

Wholesome





Mandazi

1/4 cup sugar

1 cup flour (I used half white, half wholemeal)

1 tsp yeast

3 tbsp coconut milk

1 tbsp oil/ butter

1/4 cup of water


1 tsp bicarbonate of soda (for boiling the Mandazi)


Combine all of the dry ingredients in a bowl and mix thoroughly.

Add in the wet ingredients and stir until a dough is formed. You may need to add more water or flour depending on the consistency of your dough.

Once the dough comes together, knead for 5 minutes.

Let the dough proof for 2 to 4 hours, or until it has doubled in size.

Tip the dough onto a floured surface and gently press into a circle shape.

Divide the dough into 8 equal triangles. Place on a tray and cover with a damp cloth for 30 minutes to allow them to puff up.


Preheat oven to 200c

Bring a large pot of water to the boil with 1 teaspoon of bicarbonate of soda.

Once bubbling rapidly, carefully put in a few triangles at a time, boiling them for 1 minute then turning over to cook on both sides.

Brush with a little bit of plant milk and place on a baking tray to cook in the oven for 15-20 minutes.


Mbaazi wa nazi

1 tin of pigeon peas - drained

1 tin of coconut milk

1 small onion

1 cloves garlic

1 chilli - sliced finely

2 tsp curry powder

1/2 tsp turmeric



Finely dice and saute the onion in a little bit of oil until soft & golden.

Add in the garlic and chilli and cook for a further minute. Then add the turmeric & curry powder. Cook for a few minutes until fragrant.

Add the pigeon peas & coconut milk to the pan and simmer for 30-40 minutes until the liquid has reduced by half and thickened.



Serve with the Mandazi and some fresh sautéed greens.



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