Mbaazi ya Nazi na Mahamri

Ingredients

• 2 cups (400 g) dried pigeon peas, or 3 x 400 g tins, drained
• 400 ml thick coconut milk
• 300 ml thin coconut milk or water
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 green chilli, split
• 1/2 tsp ground turmeric
• 1 1/2 tsp salt
• 2 tbsp coconut oil
• 3 cups (390 g) plain flour
• 1/2 cup (120 ml) coconut milk, warmed, for the dough
• 1/4 cup (60 ml) warm water
• 2 tsp instant yeast
• 1/3 cup (70 g) sugar
• 1 tsp fine salt
• 1 large egg
• 1 1/2 tsp ground cardamom
• 1/2 tsp grated nutmeg
• Vegetable oil for deep frying, about 1 litre

Before you cook

• Cover the dried pigeon peas with plenty of cold water and soak them for at least 8 hours or overnight, then drain.
• Whisk the warm coconut milk, warm water, yeast, sugar and fine salt together in a large bowl and leave for 5 minutes until foamy.
• Beat the egg into the yeast mixture.
• Add the flour, cardamom and nutmeg, then bring everything together into a soft dough.
• Knead the dough on a lightly floured surface for 8 minutes until smooth and springy.
• Return the dough to an oiled bowl, cover it, and leave it to rise for 1 hour 30 minutes until doubled.
• Chop the onion, crush the garlic and split the chilli.

Steps

1. Put the soaked pigeon peas into a pot with the thin coconut milk and bring to the boil.
2. Turn the heat to low, cover, and simmer for 45 minutes until the peas are tender but still holding their shape.
3. Heat the coconut oil in a wide pan over medium heat and fry the onion for 6 minutes until soft and translucent.
4. Stir in the garlic, chilli and turmeric and cook for 1 minute until fragrant.
5. Tip the cooked peas and their liquid into the pan and stir.
6. Pour in the thick coconut milk and add the salt.
7. Simmer gently for 20 minutes, stirring now and then, until the sauce is creamy and clings to the peas.
8. Crush a spoonful of the peas against the side of the pan to thicken the stew, then take it off the heat and set it aside.
9. Knock the risen dough back and divide it into six equal balls.
10. Roll each ball into a disc about 15 cm across and 5 mm thick.
11. Cut each disc into four triangles with a sharp knife.
12. Lay the triangles on a floured tray, cover them with a cloth, and leave them for 15 minutes.
13. Heat the frying oil in a deep pan to 175C.
14. Slide in four triangles at a time and press them gently under the oil with a slotted spoon so they puff.
15. Fry for about 90 seconds a side, until deep golden and hollow-sounding.
16. Lift the mahamri onto kitchen paper and repeat with the rest.
17. Warm the pigeon peas through and serve them in bowls with the hot mahamri alongside.