Commonly known as “mbaazi” stew, this recipe is common among the Coastal and Kamba communities. It is eaten with starchy meals such as Ugali, rice or chapatti and often served during lunch or dinner. Other farming communities also utilize this recipe in a similar manner.
Pigeon peas, onion which is red skinned, tomatoes, cooking fat, salt and water.
Boil all the pigeon peas in all the water. Cook until ready or when the peas soften. Strain the water and keep, set aside the peas separately. Wash and chop the onions the tomatoes.
Heat cooking fat in a cooking pot for 1 minute, add onions and cook until they turn golden brown. Add tomatoes, stir and cook until tender. Add the pigeon peas, stir and cook for 3-5 minutes. Add salt, water drained from the pigeon peas and stir. Cover and bring to a boil for 3-5 minutes. Turn off the heat.
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