GUNGO PEAS COOKED IN COCONUT MILK/MBAZI ZA NAZI
SERVINGS: Serves 4-6
Gungo peas (also known as pigeon peas) in a savoury coconut milk sauce is another staple, yet also a delicacy along the East Africa coast. It is a protein rich meal which is cheap and very versatile and is usually served with sweet fried bread like doughnut (mahamri) in the morning. Though it can be served with rice or a variety of different breads.
FOR THE THICK COCONUT TOPPING (TUI ZITO)
PREPARATION & COOKING THE GUNGO PEAS IN COCONUT MILK
In this method, the gungo peas and the thick coconut milk are cooked separately (usually cooked like this by street vendors in Mombasa (Kenya) and Tanga (Tanzania) so that each customer is assured to get a taste of the thick coconut cream. The peas are boiled separately with the coconut milk and piled on a plate. Then the coconut cream is boiled separately until thick and then both are assembled together on the serving plate/or before serving.
Now lets cook:
In this method, the gungo or pigeon peas and the thick coconut milk are cooked together in the same pot. The gungo peas are boiled with the coconut milk until soft, then the coconut cream is added 8-10 minutes before the end of the cooking time in the same pot and cooked in the same pot.
MORE INFORMATION & TIPS
1) You can replace the fresh coconut milk with coconut milk powder mixed in water. Follow your packet instruction to produce the required amount as stipulated in the recipe.