Mbaazi Wa Nazi (Pigeon Peas In Coconut) Recipe

The rich, creamy aroma of mbaazi wa nazi simmering on the stove is pure Kenyan comfort. It’s the taste of Sunday afternoons, family gatherings, and that satisfying, hearty warmth that fills your belly and soul.

Ready to recreate that magic in your own kitchen? Sawa, this guide gives you the full recipe, from the essential ingredients to the simple steps and those little Kenyan tips that make all the difference.

What Is Mbaazi Wa Nazi (Pigeon Peas in Coconut) Recipe and Where Does It Come From

Mbaazi wa nazi is a beloved Kenyan stew where tender pigeon peas are cooked in a thick, creamy, and fragrant coconut milk gravy. The dish is rich and hearty, with a beautiful balance of savoury flavours from onions, garlic, and spices, all mellowed by the sweet creaminess of the coconut. It’s a true comfort food, often enjoyed with a side of soft, white rice or warm chapati to soak up every last drop of the delicious sauce.

This dish is a staple along the Kenyan coast, deeply rooted in the culinary traditions of the Swahili and Mijikenda communities in counties like Mombasa and Kilifi. While it’s a common everyday meal in coastal homes, its incredible taste has made it a favourite across the country, often featured at family gatherings and special occasions. Its simplicity and reliance on locally available ingredients like coconut and pigeon peas are what make it so special and authentically Kenyan.

Making it at home is not only affordable and straightforward, but it also lets you capture that authentic, homely taste that connects you directly to Kenya’s vibrant coastal culture.

Ingredients for Mbaazi Wa Nazi (Pigeon Peas in Coconut) Recipe

This recipe serves 4-6 people comfortably, perfect for a family lunch.

Main Ingredients

• 2 cups dried pigeon peas (mbaazi) — soaked overnight, available at any local market or supermarket
• 2 medium onions, finely chopped
• 3 large tomatoes, blended or finely grated
• 1 cup thick coconut milk — use a good brand like Pwani or Tuzo, or fresh if you can
• 3 tablespoons cooking oil
• 1 cup water (for boiling the peas)

Spices and Seasonings

• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon turmeric powder
• 1 tablespoon curry powder (optional but adds great flavour)
• 1 Royco beef or chicken cube (or 2 teaspoons salt to taste)
• 1 fresh chilli or 1 teaspoon chilli powder (adjust to your preference)
• A handful of fresh coriander (dhania), chopped for garnish

What You Will Need

• A medium-sized sufuria or pot: This is your main cooking pot. A good, heavy-bottomed sufuria works perfectly to prevent burning.
• A wooden spoon or mwiko: For stirring the stew as it simmers.
• A sharp knife and chopping board: For prepping your onions, tomatoes, and garlic.
• A blender or grater: To blend or grate your tomatoes into a smooth paste. If you don’t have a blender, a fine grater works just fine.
• A measuring cup and spoons: For getting your quantities right, especially for the coconut milk and spices.

How to Cook Mbaazi Wa Nazi (Pigeon Peas in Coconut) Recipe: Step-by-Step

This takes about an hour, including prep, and is straightforward enough for a beginner cook, just follow the steps carefully.

1. Step 1: Prepare and Boil the Pigeon Peas

   Drain your soaked pigeon peas and put them in your sufuria. Add the cup of water and bring to a boil over high heat on your meko or jiko. Once boiling, reduce the heat to medium-low, cover, and let them simmer for about 25-30 minutes until they are tender but not mushy. Add a little more water if it dries up before they are soft.

2. Step 2: Fry the Base (Mtumba)

   In a separate pot or a clean sufuria, heat the cooking oil over medium heat. Add the chopped onions and fry until they are soft and translucent, about 3-4 minutes. Be careful not to burn them, as this will make your stew bitter. This fragrant base is the foundation of your flavour.

3. Step 3: Add the Aromatics

   Stir in the minced garlic, ginger, and your fresh chilli (if using). Fry for another minute until the raw smell disappears and the mixture becomes fragrant. This step wakes up all the spices.
4. Step 4: Cook Down the Tomatoes

   Add your blended or grated tomatoes to the pot. Stir well and let this cook on medium heat for about 5-7 minutes. You want the tomatoes to lose their raw, acidic taste and the mixture to thicken into a rich paste. Keep stirring to prevent sticking.

5. Step 5: Spice It Up

   Now, add your turmeric powder, curry powder (if using), and chilli powder. Crumble in the Royco cube. Stir everything together and let it cook for another 2 minutes. This allows the spices to “toast” slightly and blend perfectly with the tomato paste.

6. Step 6: Combine Peas and Gravy

   Add your boiled pigeon peas (along with any remaining water) into the pot with the tomato and spice mixture. Stir everything to combine thoroughly. Let this simmer together on low heat for about 5 minutes so the peas absorb all those wonderful flavours.
7. Step 7: The Creamy Coconut Finish

   This is the magic step. Pour in the thick coconut milk and stir gently. Reduce the heat to very low and let the stew simmer uncovered for 8-10 minutes. Do not let it boil vigorously, as this can cause the coconut milk to curdle. You’ll see the sauce thicken and become beautifully creamy.

8. Step 8: Final Taste and Garnish

   Turn off the heat. Taste your mbaazi and adjust the salt if needed. The stew should be thick and the peas tender. Finally, stir in most of your chopped fresh coriander (dhania), saving a little for garnish on top when serving.

Tips, Tricks and Kenyan Variations

Pro Tips for the Best Results

• For the creamiest texture, use high-quality, thick coconut milk or make your own from a fresh coconut. Shake the tin well before opening.
• Always soak your dried pigeon peas overnight. This cuts the boiling time almost in half and saves you gas or charcoal (mkaa).
• The key to preventing curdling is to add the coconut milk last, on very low heat, and never let it boil. Just a gentle simmer is enough.
• Let the finished stew sit for 10-15 minutes off the heat before serving. This allows the flavours to “marry” and deepen beautifully.

Regional Variations

In some upcountry homes, you might find a version with diced potatoes or carrots added for extra bulk. Along the coast, especially in Mombasa, some Swahili cooks add a piece of kombu (seaweed) or a dash of tamarind paste for a subtle umami and tangy twist that is absolutely divine.

Budget Version

To save money, you can substitute half the pigeon peas with diced potatoes, which are very affordable. Also, using powdered coconut milk instead of the tinned premium brand can save you around KES 50-80 per meal without a huge flavour loss.

How to Serve and Store Mbaazi Wa Nazi (Pigeon Peas in Coconut) Recipe

What to Serve It With

This stew is a perfect match for soft, white rice or warm, flaky chapati to soak up all the creamy sauce. For a classic coastal Kenyan lunch, serve it with a side of simple kachumbari (tomato and onion salad) and a cold glass of tamarind juice (majani ya ukwaju) or a soda. It’s a complete, satisfying meal on its own.

Leftovers and Storage

Let the stew cool completely, then store it in a sealed container in the fridge. In our warm climate, never leave it out at room temperature for more than an hour. It will keep well for 2-3 days. Reheat gently in a pot on the stove over low heat, adding a tiny splash of water if it has thickened too much. Avoid the microwave, as it can make the coconut milk separate.

The Bottom Line

Mbaazi wa nazi is more than just a meal; it’s a taste of Kenyan coastal heritage that’s surprisingly simple to bring to your own table. Its rich, creamy comfort and humble ingredients make it a truly special dish.

So, give this recipe a try this weekend and let that amazing aroma fill your kitchen. We’d love to hear how it turned out for you—share a photo of your plate on social media and tag us! Kula vizuri!

Frequently Asked Questions: Mbaazi Wa Nazi (Pigeon Peas in Coconut) Recipe

Can I use canned pigeon peas instead of dried?

Yes, absolutely! Using canned mbaazi is a great time-saver. Just drain and rinse them well before adding to the stew.

Skip the boiling step entirely and add them directly in Step 6. The cooking time will be much shorter.

My coconut milk curdled. What did I do wrong and can I fix it?

This usually happens if the heat is too high when you add the coconut milk. To prevent it, always add it last on very low heat.

If it curdles, don’t worry. Just remove from heat and whisk vigorously or blend quickly with a hand blender. The flavour will still be good.

How can I make this dish vegan or vegetarian?

It already is! The traditional recipe uses no animal products. Just ensure you use a vegetable stock cube or plain salt instead of a beef or chicken Royco cube.

It’s a fantastic, protein-rich option for anyone eating plant-based.

Can I freeze mbaazi wa nazi for later?

You can, but the texture of the peas and coconut milk may change slightly upon thawing. It’s best enjoyed fresh or stored in the fridge for a few days.

If you must freeze, cool it completely, store in an airtight container, and thaw in the fridge before reheating gently.

How do I adjust the recipe for a larger family gathering?

Simply double or triple all the ingredients, especially the pigeon peas, tomatoes, and coconut milk. Use a much larger sufuria or pot.

The cooking times will remain roughly the same, just ensure you give it a good stir more often so everything cooks evenly.