Swahili Black Eyed Peas In Coconut Milk Food

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MBAAZI WA NAZI (PIGEON PEAS IN COCONUT MILK)



Mbaazi Wa Nazi (Pigeon Peas in Coconut Milk) image

Mbaazi wa Nazi (Pigeon Peas with Coconut) are the Swahili way to prepare this popular tropical pulse. The pigeon pea is evidently native to Africa or Asia. In Egypt, the cultivation of pigeon peas began before 2000 B.C. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions the world over, and are especially popular in India and the Caribbean.

Provided by Elmotoo

Categories     Coconut

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb dried pigeon peas (or black-eyed peas, yellow-eyed peas, cowpeas, picked over for stones, cleaned, soaked overnight, an)
2 -3 cups coconut milk
oil
1 -2 onion, chopped
1 jalapeno, cleaned and chopped
1 teaspoon curry powder (or turmeric)
salt, to taste

Steps:

  • In a large pot, combine pigeon peas and just enough water to cover. Bring to a boil, reduce heat, cover, and simmer until the peas begin to become tender and most of the water is absorbed.
  • Stir in 1 1/2c coconut milk. Continue to simmer over low heat. Add more water as necessary to prevent the peas from becoming dry.
  • While peas are simmering: Heat a few tablespoons of oil in a skillet. Add the curry powder to the oil and stir for a minute. Fry the onion and chile pepper until they are tender.
  • Combine the peas and onion-chile mixture (add either one to the other). Continue to simmer until peas are tender enough to eat. Add the remaining coconut milk and simmer on the lowest possible heat for five to ten minutes, stirring occasionally.
  • Serve "Swahili style" with Chapati (Basic Chapati Recipe #137408), rice, or "up-country style" with Ugali.

Nutrition Facts : Calories 931.3, Fat 25.9, SaturatedFat 23.3, Sodium 74, Carbohydrate 153.1, Fiber 18.1, Sugar 77.5, Protein 26.8

SWAHILI BLACK-EYED PEAS IN COCONUT MILK



Swahili Black-Eyed Peas in Coconut Milk image

Posted for ZWT. I haven't made it yet so the yield and time are a guesstimate. Soaking time on peas not included. Be sure to wear gloves when working with the hot pepper. Be careful changing the servings on this recipe, it might get confusing since I had to refer to specific amounts in the directions :)

Provided by puppitypup

Categories     Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb dried black-eyed peas or 1 lb pigeon peas
water, to cover peas
1/4 cup unsweetened coconut milk
1/2 cup water (or more)
oil, for saute (preferably coconut oil)
1 -2 onion, chopped
1 hot green chili pepper, seeded and chopped
1 teaspoon curry powder
1/2 cup unsweetened coconut milk
1/4 cup water
salt, to taste

Steps:

  • Wash, soak and rinse the peas per package instructions.
  • In a large pot, combine peas and just enough water to cover. Bring to a boil. Reduce heat, cover and simmer until the peas begin to become tender and most of the water is absorbed.
  • Stir in 1/4 c coconut milk and 1/2 c water. Continue to simmer over low heat, adding additional water as needed to prevent the peas from becoming dry.
  • Meanwhile, heat oil in separate skillet, add curry powder and stir for a minute. Fry the onion and chile pepper until tender.
  • Add the onion and chile mixture to the peas and continue to simmer until peas are tender enough to eat.
  • Add the remaining coconut milk and water, cover and turn to simmer. Cook 5-10 minutes longer, stirring occassionaly. Season to taste, serve with rice or Chapati (unleavened bread).

Nutrition Facts : Calories 321.7, Fat 7, SaturatedFat 5.6, Sodium 17.6, Carbohydrate 49, Fiber 8.5, Sugar 6.4, Protein 18.7

BLACK-EYED PEAS WITH COCONUT MILK



Black-Eyed Peas With Coconut Milk image

From Bittman's, "The Best Recipes in the World." This can refrigerated for up to a couple of days.

Provided by Debbie R.

Categories     Beans

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups dried beans (black-eyed peas, lentils, chickpeas, black or red beans)
2 tablespoons corn oil
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
1/4 teaspoon cayenne (or to taste)
2 cups coconut milk
1 tablespoon fresh lime juice

Steps:

  • Cook beans according to pkg directions.
  • Heat oil over med-high heat for one minute. Add garlic and ginger. Cook, stirring, until garlic colors--about 1 minute. Add beans, cayenne and coconut milk. Bring to a boil, then lower heat for simmering.
  • Cook until most of the coconut milk is absorbed and beans are very soft, about 20 minutes. Stir in lime juice. Taste; use salt and pepper for seasoning if desired.

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