Mbaazi wa Nazi & Mandazi
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.
Fluffy light dough
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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