Gungo Peas Coconut Curry (Barazi)

Gungo Peas Coconut Curry (Barazi)

Beautifully earthy and melt in your mouth soft gungo peas (pigeon peas) in a creamy coconut sauce that is delicately flavoured with green chillies and onions. This East African curry is so ridiculously easy and unbelievably only requires 5 ingredients! Simple and delicious!

 

Barazi is typically eaten for breakfast with Mandazi’s, which are soft fluffy cardamom donuts. The combination of the subtly sweet fluffy mandazi with the creamy earthy barazi is just so heavenly. There is a reason why this is considered THE Swahili breakfast and is dear to many East Africans, my dear father included. This is one of the breakfasts we make for special occasions or celebrations, especially if it has to do with my dad. My mum also used to sometimes make this as a special afternoon treat, and served with chai, it would be a very special treat indeed!

 

 

 

Even on its own as just a curry with rice or roti or naan the barazi is just so beautifully delicious. I love to sometimes just eat it as it is on its own! Its such a healthy dish that surprisingly is packed full of beautiful flavours considering how quick it is to make and with just 5 ingredients!

 

 

 

For a delicious taste of East Africa do give this a try and if you want to go that little bit extra combine this lush curry with some freshly made mandazi’s (recipe coming soon) for a truly unforgettable breakfast!

 

 

Gungo Peas Coconut Curry (Barazi)

April 1, 2019
: 4
: 2 min
: 15 min

Beautifully earthy and melt in your mouth soft gungo peas (pigeon peas) in a creamy coconut sauce that is delicately flavoured with green chillies and onions. This East African curry is so ridiculously easy and unbelievably only requires 5 ingredients! Simple and delicious!

By:

Ingredients
  • 2 tins gungo peas (pigeon peas)
  • 1 cup (250ml) coconut cream (to obtain this you will need 1 – 2 tins of full fat coconut milk that have been refrigerated for at least a few hours)
  • 4 – 6 green chillies
  • ¼ cup (40g) onion, very finely diced
  • 1 tsp salt
Directions
  • Step 1 Remove the cold tins of coconut milk from the fridge. Do not shake. By making the milk cold, the coconut cream and water should have separated in the tin completely. Measure out 1 cup full (250ml) of coconut cream. (Depending on the brand you use, you may obtain all the cream from one tin or may need 2 tins to get the full amount).
  • Step 2 In a large pan add the gungo peas (liquid from the tins included), coconut cream, green chillies, onion and salt. Bring the mixture to boil and then reduce the heat to medium and cook until the sauce thickens enough to coat the back of a spoon and the gungo peas are soft but not mushy (approximately 15 minutes).
  • Step 3 Enjoy x


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