Mbaazi za Nazi
Canned or boiled congo peas or pigeon peas
Light coconut milk
Green chilies (optional)
Thick coconut milk
Open the cans and drain the water from the peas.
Rinse the peas and place them in a pot.
Add the diced onion and green chilies to the peas along with the salt.
Add enough light coconut milk to cover the peas and start cooking.
Cook the peas until the coconut milk has reduced and the peas are well cooked.
In another pot add the thick coconut milk and start cooking until it thickens.
Place the cooked peas in a serving dish and pour the thick coconut milk over the peas.
Serve with mahambri.