M'baazi


Photo: Tasty Trix
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Ingredients

1 cup dried black-eyed peas, soaked overnight in water
1 small green pepper, chopped
1 small white onion, chopped very fine
1/2 teaspoon red pepper flakes, to taste
3/4 can coconut milk (Don't get the light stuff! It won't thicken as well.)
4 tablespoons peanut oil
salt and pepper to taste

Preparation

1
Drain and rinse the black-eyed peas.
2
Boil the black-eyed peas in a large stock pot until tender, about 20-30 minutes.
3
Meanwhile, in a skillet brown the onions in the peanut oil over medium heat. While browning, add a pinch of salt and 1/2 of the red pepper flakes.
4
When the onions are almost perfectly brown, add the green pepper,the rest of the pepper flakes, and a pinch of salt and black pepper.
5
Saute for about 5 minutes.
6
Add the cooked beans and coconut milk, reduce the heat, and gently simmer until thickened, stirring frequently. Adjust the seasonings to taste.
7
Let cool to room temperature - it's really tempting to eat this while it's still hot, but hold back!

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About

This Kenyan dish is traditionally served in a lettuce leaf. It's tempting to eat it while it's hot, but let it cool to room temperature as it's meant to be eaten.

Tags:

kenyan
African

Yield:

6 servings

Added:

Thursday, December 10, 2009 - 4:17pm

Creator:

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