What Is Mbaazi? The Swahili Pigeon Peas Explained
Mbaazi is a Swahili coast dish of pigeon peas cooked in a spiced coconut sauce, a much loved Mombasa breakfast. Here is what it is and how it is made.
African Stores Editorial Team
The short answer
Mbaazi is a much loved Swahili coast dish of pigeon peas cooked in a spiced coconut milk sauce, closely associated with Mombasa. The classic version, mbaazi wa nazi, simmers pigeon peas in coconut milk with onion, tomato and warm spices until the sauce is creamy and mildly spiced. It is best known as a Mombasa breakfast, traditionally eaten with mahamri, the sweet Swahili coconut doughnuts, and it is comforting and satisfying at any time of day. In the UK the pigeon peas, coconut milk and spices to make it are sold by African food shops, which you can find near you on African Stores.
What to remember
- Mbaazi is a Swahili coast dish of pigeon peas in a spiced coconut sauce.
- The classic version is mbaazi wa nazi, pigeon peas in coconut.
- It is a much loved Mombasa breakfast, creamy and mildly spiced.
- It is traditionally eaten with mahamri, the sweet Swahili coconut doughnuts.
- It contains coconut, so it is one to note if you avoid coconut.
The smell of mbaazi wa nazi simmering on the stove, coconut and gentle spice rising through the morning, is one of the warmest memories of the Swahili coast. On the streets of Mombasa it is breakfast, ladled soft and creamy beside a plate of golden mahamri, and for many people far from the coast that pairing is the taste of a slow, happy morning at home.
There is real heritage in it, in the coastal love of coconut that runs through Swahili cooking, in the way a humble pigeon pea becomes something rich and comforting. To cook mbaazi in Britain is to bring a piece of Mombasa into the kitchen, and to serve it with mahamri to family on a quiet weekend is to keep that morning tradition alive. That creamy, mild, coconutty comfort is the quiet gift of mbaazi.
What Mbaazi Actually Is
Mbaazi is the Swahili word for pigeon peas, and as a dish it refers to those peas cooked in the coconut-rich style of the East African coast. The best known form is mbaazi wa nazi, pigeon peas in coconut, where the peas are simmered in a sauce built from coconut milk, onion and tomato and seasoned gently with warm spices. As it cooks, the coconut milk thickens around the soft peas to make a creamy, mildly spiced sauce that is comforting rather than fiery.
Coconut is a signature of Swahili cooking, and mbaazi shows it off beautifully, sitting comfortably among the coastal dishes of Kenyan food. It is honest, nourishing food, the kind that turns an everyday pulse into something people genuinely look forward to. Mild, creamy and satisfying, mbaazi is a gentle, welcoming dish, easy to love on a first taste.
How Mbaazi Is Made and Served
Making mbaazi starts with the pigeon peas, soaked and boiled until tender, or taken from a tin for speed. A base is built by frying onion and tomato with spices, then coconut milk is added along with the peas, and the whole thing is simmered gently so the flavours meld and the sauce turns thick and creamy. The spicing is kept mild and warm rather than hot, letting the coconut lead, and cooks finish it to their own taste.
Mbaazi is above all a Mombasa breakfast, and its classic partner is mahamri, the sweet, lightly spiced Swahili coconut doughnuts that are torn and dipped into the creamy sauce. That pairing of soft coconut peas and pillowy fried dough is a coastal favourite, comforting and filling. Mbaazi is also eaten at other times of day and served with rice or chapati, but it is the morning plate with mahamri that people remember most fondly.
Why Mbaazi Matters on the Swahili Coast
Pigeon peas are everyday food across the coast, affordable and nourishing, and mbaazi is one of the most beloved ways to cook them. It shows how the coast's love of coconut transforms a simple pulse into something special, and as a Mombasa breakfast it is woven into the rhythm of coastal mornings. For many families it is comfort food in the truest sense, the creamy pot that appears at breakfast and is always welcome, especially alongside a plate of fresh mahamri.
Where to Buy Mbaazi Ingredients in the UK
Mbaazi is a homemade dish, and its ingredients are easy to gather in Britain from African food shops. You will want pigeon peas, dried or tinned, coconut milk, onion, tomato and warm spices; shops serving East African customers carry the coconut milk that gives the dish its authentic coastal flavour. Because it contains coconut, it is one to note if you or a guest avoid coconut. None of it is hard to find, so mbaazi is a simple, budget-friendly dish to make at home. You can find African food stores near you or look up Caribbean food stores near you to see what is nearby.
Frequently asked questions
What is mbaazi?
Mbaazi is a Swahili coast dish of pigeon peas cooked in a spiced coconut milk sauce, closely associated with Mombasa. The classic version, mbaazi wa nazi, simmers pigeon peas in coconut milk with onion, tomato and warm spices until the sauce is creamy and mildly spiced. It is best known as a Mombasa breakfast.
What does mbaazi taste like?
Mbaazi is creamy, mild and gently spiced, with the soft pigeon peas taking on the sweet richness of the coconut milk. The sauce is comforting and mellow rather than hot, letting the coconut lead. It is warming and satisfying, especially eaten warm at breakfast.
How is mbaazi made?
Pigeon peas are soaked and boiled until tender, or taken from a tin. Onion and tomato are fried with warm spices, then coconut milk and the peas are added and simmered until the sauce is thick and creamy. The spicing is kept mild so the coconut comes through.
What is mbaazi eaten with?
Mbaazi is a much loved Mombasa breakfast and is traditionally eaten with mahamri, the sweet Swahili coconut doughnuts, which are torn and dipped into the creamy sauce. It is also served with rice or chapati at other times of day. The pairing with mahamri is the one people remember most.
Where can I buy mbaazi ingredients in the UK?
Mbaazi is made at home, so African food shops are the place to buy the ingredients: pigeon peas, coconut milk, onion, tomato and warm spices. Shops serving East African customers stock the coconut milk that gives the authentic flavour. African Stores lists African and Caribbean food shops across the UK, so you can find one near you that stocks them.