Kenya M’Baazi is the Swahili for beans and any kind of white bean can be used in this recipe. It originated in Kenya. Traditionally, however, the dish is made with pea beans or black eyed peas.
In this recipe, we will share the recipe of Pea Beans Nairobi Style. A simple one, yet economical for young or old.
- 4 tablespoons of cooking oil or butter
- 1 cup dried pea beans (you can use any dried beans)
- 1 cup of coconut milk
- 1 teaspoon cayenne pepper
- 1 medium onion
- 1 bell pepper
- Salt to taste
- Tomato (optional)
- Slice the onion and bell pepper and set aside
- Boil the beans for 1 hour in 1 liter of salted water in a pan, or until the beans are cooked. Remove from heat and drain.
- Heat the oil or butter in another pan. Add the onion, salt, cayenne pepper, and bell pepper and sauté until the onion is soft but not golden brown.
- Add the beans and continue sautéing until the onion is golden brown. Pour the coconut milk into the pot and cook. Continue to stir until the mixture turns to the consistency of a medium sauce.
- Dish in a bowl and let cool.
- Line small plates with lettuce and add half a glass of M’baazi every plate. Garnish with tomato wedges and parsley.
- Category: main, side
- Cuisine: African, East African
- Serving Size: 4
- Calories: 266
- Sugar: 3g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg