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.
- 200 grams dried pea beans (or black eyed peas).
- 1 litre boiling salted water.
- 100 grams’ onion, finely chopped.
- 100 grams’ green bell pepper, finely chopped.
- 1 teaspoon salt.
- ¼ teaspoon red chilli flakes.
- 4 tablespoons oil.
- 250 millilitres coconut milk.
Add the beans to the boiling salted water and cook until tender, then drain. Meanwhile fry the onions, green pepper, salt, chilli flakes in the oil. Fry for about three minutes then add the drained beans and continue to fry until onions have browned.
Add the coconut milk and simmer gently until the sauce thickens. Adjust the seasoning, pour into a bowl and allow to chill until completely cold. Line small dishes with lettuce and dish your 120ml of the M’Baazi per portion. Garnish with parsley or tomato wedges and serve.