GUNGO PEAS COOKED IN COCONUT MILK/MBAZI ZA NAZI

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GUNGO PEAS 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. 

INGREDIENTS: 
  • 1 Cup Dried Gungo/pigeon peas (~250g) OR 3 cans of gungo peas (~700g) 
  • ½ Onion 
  • 1 cup coconut milk
  • 1 clove garlic 
  • 1 cm cube ginger 
  • 2-3 Green chillies (Just for smell)
  • ½ tsp Salt (for taste)
  • Pinch of black pepper (optional)

FOR THE THICK COCONUT TOPPING (TUI ZITO)
  • 3/4-1 cup coconut cream
  • Pinch of cardamon powder

METHOD

PREPARATION & COOKING THE GUNGO PEAS IN COCONUT MILK

METHOD 1

​ 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:
  • If using dried gungo peas, soak overnight. Then wash and cook until they are soft. Drain the water (if too much liquid left).
  • If using canned gungo peas, drain and wash in clean water. 
  • Finely chop the onions. 
  • Using a pestle and mortar, crush the garlic and ginger and the onions.
  • Put the pigeon/gungo peas, the crushed onion, garlic and ginger pulp, the green pepper,salt, black pepper and the coconut milk in a cooking pot.​
  • ​Bring to a boil, then lower the heat and simmer gently (uncovered) until the peas are soft and can easily squash between your fingers and the liquid has almost completely evaporated.
  • Put the cooked gungo peas in a serving plate.
​
  • In a separate pot, add the coconut cream with a pinch of the cardamon powder.
  • Simmer gently. Keep stirring the mixture otherwise the coconut cream will 'cuddle'.
  • Keep stirring until the coconut cream gives off a distinctive coconutty aroma and is thick similar to double cream.
  • Pour the cooked coconut cream over the cooked gungo peas on the serving plate.
  • The dish is now ready to be served.

METHOD 2

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.​​
  • If using dried peas, soak overnight. Then wash and cook until they are soft. Drain the water.
  • If using canned peas, drain and wash in clean water. 
  • Finely chop the onions. 
  • Using a pestle and mortar, crush the garlic and ginger and the onions.
  • Put the gungo peas, the crushed onion, garlic and ginger pulp, the green pepper,salt, black pepper and the coconut milk in a cooking pot.​
  • Bring to a boil, then lower the heat and simmer gently (uncovered) until the peas are soft and easily squash between your fingers and the liquid has almost completely evaporated.​
  • Now add the coconut cream in the same pot and continue to gently simmer for about 8-10 minutes until the sauce has slightly thickened.
  • The dish is now ready to be served.
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.

See also
CATEGORIES
BEANS & PULSES
​CURRIES & STEWS
EAST AFRICA CUISINE​