Ndizi Wa Nazi Food

NDIZI WA NAZI

Steps:

• Put all the ingredients into a large saucepan over medium-low heat. Stir, then bring the mixture to a steady simmer.
• Cook, stirring occasionally, until the plantains are tender and have absorbed almost all of the coconut milk, about 15 minutes. Serve immediately, sprinkled with a little more cinnamon if you like.

MBAAZI WA NAZI (PIGEON PEAS IN COCONUT MILK)

Steps:

• In a large pot, combine pigeon peas and just enough water to cover. Bring to a boil, reduce heat, cover, and simmer until the peas begin to become tender and most of the water is absorbed.
• Stir in 1 1/2c coconut milk. Continue to simmer over low heat. Add more water as necessary to prevent the peas from becoming dry.
• While peas are simmering: Heat a few tablespoons of oil in a skillet. Add the curry powder to the oil and stir for a minute. Fry the onion and chile pepper until they are tender.
• Combine the peas and onion-chile mixture (add either one to the other). Continue to simmer until peas are tender enough to eat. Add the remaining coconut milk and simmer on the lowest possible heat for five to ten minutes, stirring occasionally.
• Serve "Swahili style" with Chapati (Basic Chapati Recipe #137408), rice, or "up-country style" with Ugali.

RICE COOKED IN COCONUT-(WALI WA NAZI)

Steps:

• Clean and wash rice.
• Bring the coconut milk and water to a boil.
• When boiling, pour in the rice.
• Add salt.
• Leave to cook on medium heat.
• When nearly dry, cover well.
• Turn down the heat and leave to cook for 10 minutes.
• (If you have a rice cooker, put all of the ingredients in the rice cooker and turn it on.).
• Watch it to make sure it does not burn, adding more water if needed to keep it from burning.