Entree: Kenya – Coastal Swahili Kenya – Mahamri na Mbaazi (Coconut fried bread served with pigeon peas simmered in spiced coconut milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 40 min

Cook 20 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the Mahamri (fried buns):
  - 3 cups (360 g) all-purpose flour
  - 1/4 cup (50 g) granulated sugar
  - 1 tsp (5 g) fine salt
  - 1 tbsp (9 g) active dry yeast
  - 1 cup (240 ml) warm coconut milk (about 100–110°F / 38–43°C)
  - 1/2 cup (120 ml) warm water
  - 2 tbsp (30 ml) vegetable oil plus more for frying
  - 1/2 tsp (1 g) ground cardamom
  - 1/4 cup (30 g) dessicated coconut (optional, for slightly more coconut flavor)
- For the Mbaazi (pigeon pea stew):
  - 2 cups (360 g) dried pigeon peas, soaked overnight and drained (or about 4 cups (700 g) cooked peas)
  - 2 tbsp (30 ml) vegetable oil
  - 1 large onion, finely chopped
  - 2 garlic cloves, minced
  - 1 tsp (2 g) ground cumin
  - 1/2 tsp (1 g) ground turmeric
  - 1 tsp (2 g) ground coriander
  - 1 medium tomato, chopped
  - 4 cups (960 ml) coconut milk (split: 2 cups (480 ml) for cooking, 2 cups (480 ml) to finish)
  - 1 small green chili, sliced (optional)
  - 1 tsp (5 ml) lemon or lime juice
  - 1 tsp (5 g) salt, or to taste
  - 1/4 cup (15 g) fresh cilantro, chopped for garnish

Show original ingredient measurements

- For the Mahamri (fried buns):
  - 3 cups (360 g) all-purpose flour
  - 1/4 cup (50 g) granulated sugar
  - 1 tsp (5 g) fine salt
  - 1 tbsp (9 g) active dry yeast
  - 1 cup (240 ml) warm coconut milk (about 100–110°F / 38–43°C)
  - 1/2 cup (120 ml) warm water
  - 2 tbsp (30 ml) vegetable oil plus more for frying
  - 1/2 tsp (1 g) ground cardamom
  - 1/4 cup (30 g) dessicated coconut (optional, for slightly more coconut flavor)
- For the Mbaazi (pigeon pea stew):
  - 2 cups (360 g) dried pigeon peas, soaked overnight and drained (or about 4 cups / 700 g cooked peas)
  - 2 tbsp (30 ml) vegetable oil
  - 1 large onion, finely chopped
  - 2 garlic cloves, minced
  - 1 tsp (2 g) ground cumin
  - 1/2 tsp (1 g) ground turmeric
  - 1 tsp (2 g) ground coriander
  - 1 medium tomato, chopped
  - 4 cups (960 ml) coconut milk (split: 2 cups for cooking, 2 cups to finish)
  - 1 small green chili, sliced (optional)
  - 1 tsp (5 ml) lemon or lime juice
  - 1 tsp (5 g) salt, or to taste
  - 1/4 cup (15 g) fresh cilantro, chopped for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the pigeons peas (mbaazi): if using dried soaked peas, place them in a pot, cover with fresh water by 2 inches (5 cm), bring to a boil, then simmer until tender, 45–60 minutes. Drain and set aside. If using pre-cooked peas, skip to step 3.
2. In a heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Sauté chopped onion until soft, 6–8 minutes. Add garlic, cumin, turmeric and coriander and cook 1 minute until fragrant. Add chopped tomato and cook down 3–4 minutes.
3. Add the cooked pigeon peas to the pot with 2 cups (480 ml) coconut milk and sliced green chili if using. Bring to a gentle simmer and cook 10–15 minutes so the flavors meld. Add remaining 2 cups (480 ml) coconut milk, adjust salt, stir in lime juice, and keep warm on low while preparing mahamri.
4. Make the mahamri dough: in a large bowl combine flour, sugar, salt, and cardamom. In a small bowl dissolve yeast in warm coconut milk and warm water; let sit 5–7 minutes until frothy. Pour yeast mixture into flour with 2 tbsp (30 ml) oil and mix to form a soft dough. Knead 8–10 minutes until smooth and elastic, folding in dessicated coconut if using.
5. Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
6. Punch down the dough and divide into 12 equal pieces. Roll each piece into a ball and flatten into 1/4-inch (6 mm) thick rounds. Heat 1–2 inches (2.5–5 cm) of vegetable oil in a deep skillet to 350°F (175°C).
7. Fry the rounds in batches, 1–2 minutes per side, until puffed and golden brown. Drain on paper towels and keep warm.
8. To serve, ladle mbaazi into a shallow bowl or plate and arrange warm mahamri alongside for dipping. Garnish the pigeon peas with chopped cilantro.

1. Prepare the pigeons peas (mbaazi): if using dried soaked peas, place them in a pot, cover with fresh water by 2 inches (5 cm), bring to a boil, then simmer until tender, 45–60 minutes. Drain and set aside. If using pre-cooked peas, skip to step 3.
2. In a heavy pot, heat 2 tbsp vegetable oil over medium heat. Sauté chopped onion until soft, 6–8 minutes. Add garlic, cumin, turmeric and coriander and cook 1 minute until fragrant. Add chopped tomato and cook down 3–4 minutes.
3. Add the cooked pigeon peas to the pot with 2 cups (480 ml) coconut milk and sliced green chili if using. Bring to a gentle simmer and cook 10–15 minutes so the flavors meld. Add remaining 2 cups (480 ml) coconut milk, adjust salt, stir in lime juice, and keep warm on low while preparing mahamri.
4. Make the mahamri dough: in a large bowl combine flour, sugar, salt, and cardamom. In a small bowl dissolve yeast in warm coconut milk and warm water; let sit 5–7 minutes until frothy. Pour yeast mixture into flour with 2 tbsp oil and mix to form a soft dough. Knead 8–10 minutes until smooth and elastic, folding in dessicated coconut if using.
5. Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
6. Punch down the dough and divide into 12 equal pieces. Roll each piece into a ball and flatten into 1/4-inch (6 mm) thick rounds. Heat 1–2 inches (2.5–5 cm) of vegetable oil in a deep skillet to 350°F (175°C).
7. Fry the rounds in batches, 1–2 minutes per side, until puffed and golden brown. Drain on paper towels and keep warm.
8. To serve, ladle mbaazi into a shallow bowl or plate and arrange warm mahamri alongside for dipping. Garnish the pigeon peas with chopped cilantro.