Mūkimo ya Mbaazi.

This is basically mashed pigeon peas. We call pigeon peas ‘mbaazi’ and can eat them as fresh peas or dried, but you have to soak overnight. I like the dried ones better. Pigeon peas are a great source of protein and rich in minerals too.

You can have this dish with a hearty stew, a vegetable side or plain. It is quite filling and is on my list of comfort foods that bring back fond memories of home.

Let’s get started.

I soaked the pigeon peas overnight and boiled them till soft. The maize is optional. But this is from my little kitchen garden so why not include it, and some peeled and chopped potatoes.
Boil the potatoes in salted water, when ready, add the pigeon peas and maize and return to pan so they can heat through.
Mash well to a smooth mash like above. That’s it! Your mūkimo is ready. You can add some butter if you want as you mash.

Let us get started on our stew. We had this with an easy beef stew with roasted garden vegetables.

one tbsp of ginger garlic paste, two chopped onions, 350 g beef, chopped, two chopped tomatoes,one tbsp tomato paste, one green pepper chopped and two eggplants and two courgettes, chopped, and some coriander for garnish. The spice quantities are 1/2 tsp each.
Heat oil in a pan, when really hot, add the beef and brown well then set aside.
In the same pan, add your onions, once soft, add the ginger garlic paste, mix well then add the spices.
Add the green pepper, coriander stalks and the tomato puree, mix well.

Add your tomatoes, lower heat and cover and let cook till tomatoes are soft.

Heat your oven to 200degrees C, toss your chopped eggplant and courgette in some olive oil, salt and pepper and roast in the oven for 20 minutes.

As the vegetables cook in the oven, add the meat to the softened tomatoes and a cup of water or broth and cover to let them simmer together.
Add your now ready roasted vegetables to the simmering stew, mix well and check seasoning. Cover and cook for ten minutes till its a thick sauce.
Garnish with chopped coriander, and a tbsp of freshly squeezed lemon juice, cover and let sit for a few minutes before serving.
Final plate: Mashed pigeon peas and a hearty beef and vegetable stew. Perfect comfort food!

3 thoughts on “Mūkimo ya Mbaazi.

  1. Pingback: Weekend Cuisine: Mother’s Mix N Mash. | MY KAMPALA NOTEBOOK

  2. Pingback: Simple Irio Recipe. | MY KAMPALA NOTEBOOK

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