Advertisement
Swahili flavour: How to cook mbaazi with coconut milk
04th January, 2026 03:24 PM
Mbaazi, which is known as pigeon peas, is a beloved Swahili dish, especially popular along Kenya’s coast. Rich, hearty, and full of flavour, this plant-based meal is often enjoyed with mahamri or chapati for breakfast or as a light lunch.
Whether you are exploring coastal cuisine or adding variety to your meals, here is how to cook delicious mbaazi with coconut milk at home.
Mbaazi with coconut milk is a popular Swahili dish often enjoyed for breakfast with mahamri or served for lunch/dinner with chapati or rice.
Ingredients
- 1 cup boiled Mbaazi (pigeon peas)
- 1 cup coconut milk (light or regular)
- 1/3 cup coconut cream (heavy coconut milk)
- 1 medium onion, chopped
- 2-3 cloves garlic, minced or pasted
- 1-2 green chilies, slit (adjust to taste)
- 1/2 tsp cumin powder (or seeds)
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt to taste
- Cooking oil
Step by step on how to prepare
- Prepare the Peas: Ensure your pigeon peas are already soft and tender. If using dried peas, soak them overnight and then boil until soft (this can take up to two hours on a stovetop, or less in a pressure cooker). Drain the water.
- Sauté Aromatics: In a saucepan or pot, heat a little oil over medium heat. Add the chopped onion and cook until softened and translucent. Add the minced garlic and green chilies, and cook for another minute until fragrant.
- Add Spices and Peas: Stir in the cumin, coriander, turmeric, and salt, allowing the spices to bloom in the oil for about 30 seconds. Add the boiled pigeon peas and mix well to coat them with the spices.
- Simmer in Coconut Milk: Pour in the coconut milk. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer. Cook until the milk has reduced significantly and the peas are nicely coated in a thick sauce (about 10-15 minutes), stirring occasionally to prevent burning.
- Thicken and Finish: In a separate small pan, gently heat the coconut cream with a pinch of salt, stirring constantly until it thickens.
- Serve: Once the main mixture is ready, turn off the heat. Spoon the thickened coconut cream over the top just before serving. Do not stir after adding the cream if you want the distinct layers.
