Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, mahamri kwa mbaazi (pigeonpeas) za nazi #4wkchallenge. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Mahamri kwa Mbaazi (pigeonpeas) za Nazi #4WkChallenge is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Mahamri kwa Mbaazi (pigeonpeas) za Nazi #4WkChallenge is something that I’ve loved my entire life. They’re nice and they look fantastic.
Mbaazi za nazi is a specialty of Kenya's Coastal region, consisting of pigeon peas (mbaazi) cooked in coconut milk. When the milk evaporates, the dish is ready to be consumed. It can be additionally flavored with hot peppers, turmeric, garlic, cumin.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have mahamri kwa mbaazi (pigeonpeas) za nazi #4wkchallenge using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mahamri kwa Mbaazi (pigeonpeas) za Nazi #4WkChallenge:
- Take pigeon peas, Pre boiled
- Make ready light coconut milk
- Get crushed Ginger
- Get crushed Garlic
- Get Tumeric
- Make ready Salt
The pigeon pea is evidently native to Africa or Asia. 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. Pigeon Peas In Coconut Milk With Coconut Rice. (Mbaazi Za Nazi). Mbaazi Za Nazi How To Cook Pigeon Peas Recipe. (Mbaazi Za Nazi). Смотреть онлайн. Скачать видео бесплатно.
Instructions to make Mahamri kwa Mbaazi (pigeonpeas) za Nazi #4WkChallenge:
- Pour the Thin milk into a pan with the mbaazi, making sure its enough tocover the peas. Add salt, turmeric, ginger n garlic paste.
- Bring to boil and then lower the heat and let it simmer on slow heat.
- Once the milk begins to reduce, turn off the heat and let the mbaazi sit uncovered till it cools. Note that the more it cools the more it will thicken.
- In another pan pour in the heavy coconut milk, add salt, ginger n garlic. Cook on slow heat while vonstantly stirring. Bring to a simmer until the milk thickens and cooks which takes about 5 mins or so. Make sure the heat is slow enough that no bubbles form while it’s cooking and stir all the time with a wooden spoon.
- Remove from the heat and keep stirring for some time until it has started cooling. Leave it uncovered and let it cool completely. Finally pour the now very thick coconut milk over the mbaazi and gently stir it in before serving.
Mbaazi za nazi are pigeon peas cooked in coconut milk, and mahamri are sweet and deep-fried pieces of dough similar to doughnuts. Pigeon peas are purely a breakfast item in the coastal region. In rare cases, they're served with chapati. Mahamri kwa mbaazi, Unapenda #localfoodcontest_Mombasa. · How to Make Mahamri. Mahamri are traditional Swahili doughnuts especially popular in the coastal regions of Kenya, Tanzania ,and Uganda.
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