Swahili Mbarazi – Pigeon Peas in Coconut Sauce (Breakfast)

Directions

• For Cooking the Pigeon Peas:
• Stovetop Method:
• Soak the Pigeon Peas: Start by soaking the pigeon peas overnight or for at least 4-6 hours. Drain and rinse them thoroughly before cooking.
• On the Stovetop: In a large pot, combine the soaked pigeon peas, sliced onion, turmeric, a pinch of salt, and enough light coconut milk to cover the peas.
• Simmer on Low Heat: Place the pot on the stovetop over medium heat. Once it reaches a gentle boil, reduce the heat to low, cover the pot, and let the pigeon peas simmer for approximately 1.5 to 2 hours. Stir occasionally to prevent sticking and ensure uniform cooking.
• Check for Doneness: After the simmering time, check the pigeon peas for tenderness. They should be soft and thoroughly cooked. Extend the simmering time if needed until your desired tenderness is achieved.
• Finishing: Then add the heavy coconut milk and bring it to a boil until the flavours are infused well.
• Pressure Cooker Method:
• Soak the Pigeon Peas: As with the stovetop method, soak the pigeon peas overnight or for at least 4-6 hours. Drain and rinse them thoroughly after soaking.
• Cooking in Pressure Cooker: In your pressure cooker, combine the soaked pigeon peas, sliced onion, turmeric, a pinch of salt, heavy coconut milk, and enough light coconut milk to cover the peas.
• Pressure Cooking: Close the pressure cooker with its lid and follow the manufacturer’s instructions for cooking beans or legumes. Typically, you’ll cook pigeon peas at high pressure for about 15-20 minutes. The exact timing may vary based on your pressure cooker and the soaking time of the peas, so refer to your cooker’s manual.
• Release Pressure Safely: After cooking, allow the pressure to release naturally or use the quick-release method according to your pressure cooker’s guidelines.
• Check for Doneness: Open the cooker carefully and check the pigeon peas for tenderness. They should be soft and thoroughly cooked. If they’re not done, you can bring the cooker back up to pressure for a few more minutes.
• Adjust Consistency and Seasoning: Fine-tune the dish’s consistency by adding more light coconut milk if necessary. Season with salt and green chillies according to your spice preference.
• For the Coconut Sauce:
• Prepare the Coconut Sauce: In a separate saucepan, blend 1 cup of coconut cream or thick coconut milk, 1/4 tsp salt, and 1 tsp white flour until well combined.
• Cook the Coconut Sauce: Cook the sauce over low heat, stirring continuously until it thickens. This typically takes just a few minutes.