Swahili vibes!

Easy Swahili Breakfast: Mahamri with Coconut Flavoured Pigeon Peas,

simple delicious Swahili breakfast

You don't have to be in the coastal region to enjoy this awesome affordable breakfast. Mahamri can sometimes seem daunting to some people considering it's a fried food recipe not to mention gluten-based, but having them on occasion and in moderation, can't hurt. Every once in a while we are allowed to have some treats and this is one of those meals you can engage in. It's flavourful, filling, and still checks our goal of budget-friendly meals. Aside from all those pros, this is also one meal that is full of good fats, enough carbs to keep you full longer, and enough proteins from the pigeon peas. Without further ado let's get to it!

ingredients:

for mahamri

• 1 TBS whole cardamons or 1/4 tsp ground cardamoms

• 1 TBS yeast

• 1/2 cup of full-fat coconut milk

• 1/2 cup sugar

• 250g regular wheat flour

• 1/2 tsp salt

• Coconut oil

• 1ltr cooking oil (for deep frying)

for coconut-flavored pigeon peas

• 1 cup coconut milk

• 200g pigeon peas

• 1 tsp turmeric powder

• salt to taste

• 1 red or white onion finely chopped

• 1 chili chopped

directions:

for mahamri

1. Warm the water and place it in a wide mixing bowl. Toss in the yeast and let the mixture sit for 10 minutes.

2. Extract the cardamons seed from their pods and grind them using a pestle and mortar. You can opt to use the pre-grounded cardamons.

3. In a different bowl, add the dry ingredients, that is, flour, sugar, ground cardamons salt. Mix well to combine.

4. Pour the yeast mixture into the bowl with the dry ingredients and start kneading.

5. While kneading, gradually add the coconut oil to the dough to help smoothen the dough.

6. Cover the bowl with a clean kitchen towel and let the dough proof for about 30 minutes.

7. By this time the dough should have doubled in size. Punch the dough lightly to let out the air till it gets back to its original size.

8. Divide the dough into four equal parts. Roll each part into a 1/4 inch thickness and cut it into four equal triangles. repeat for the remaining parts.

9. Heat the cooking oil in a wok and fry the triangular pieces till their golden on all sides.

10. Remove them from the wok and place them on a cooling tray or a plate aligned with paper towels to soak in the excess oil

for pigeon peas

1. Pre-boil the pigeon peas till they are cooked and tender. This will save time when preparing the dish

2. Heat oil in a heavy saucepan. Add onion, and cook over medium heat until soft. Stir in chili, and cook for a few minutes. Fold in 1/2 cup coconut milk and pigeon peas. Bring to a simmer. Season to taste with salt and pepper.

3. Cover pan with a double layer of plastic wrap so that the wrap clings tightly to the pan, extending about an inch below the rim. Place the cover of the pan over the plastic wrap to make a tight seal. Cook over low heat for 15 minutes. Remove pan from heat, and set aside 15 minutes.

4. Uncover the pan, and remove plastic, using mitts because the steam can burn. Stir the pigeon peas.

serve:

Once the mahamris have cooled, place them in a serving tray. serve the pigeon peas in bowls. You can opt to accompany the meals with your desired beverage. Enjoy that delicacy at the comfort of your home.