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