5 Reviews of Mbaazi Wa Nazi (Pigeon Peas in Coconut Milk)

From: Kathy228

On Jul 15, 2006

This was fantastic-tasting. I also used ghee and instead of dried peas, I used tinned black eyed peas (no soaking). It was on the table in no time. I will make this often. I served it with steamed rice. Thanks!

From: love4culinary

On Jan 6, 2006

Fabulous recipe. We make something similar to this without the coconut milk, but the coconut milk really adds lovely flavor. I used a hot long finger chile b/c I didnt have a jalapeno. Used ghee instead of oil. Served with Chappati. I used the curry powder, as I dont feel turmeric alone would add enough flavor. Thanks for the recipe; we'll have this again soon.

From: Sue L

On Jul 1, 2008

These were very good! I used crumbled piri piri peppers instead of jalapeno since I was out. I also used black eyed peas instead of pigeon peas. The flavor of the dish is nicely heated but I would have liked a bit more curry flavor so will add more next time. Thanks for sharing! Made for ZWT4 Kumquat's Kookin' Kaboodles. ~Sue

From: mersaydees

On Oct 26, 2009

Delicious! I used 2 tablespoons curry powder, 1 medium onion, and black-eyed peas. Thanks, Elmotoo! Made for Veggie Recipe Swap.

From: ~Jen~

On Oct 24, 2008

The fresh jalapeno makes this dish! Using a 15 oz can of pigeon peas, I skipped steps #1 and #2. Basically I quartered the recipe, using half a cup of coconut milk and half an onion but based on other reviews used BOTH 1/2 tsp curry powder and 1/2 tsp turmeric for the quarter recipe. Flavorful and colorful!