Bharazi (Pigeon peas in Savory Coconut Sauce)

Bharazi, served here with Mandazi

Bharazi, served here with Mandazi

The Bharazi and Mandazi (a sweet fried doughnut like bread) from the alleys of Mombasa (known as chochoro) are super famous, apparently. Every single time my mother made this she would tell us about ‘chochoro.‘ I used to think that there was a restaurant called chochoro, turns out that it is just an alley somewhere you can purchase this combo at 7 am! Crazy thing, every time I make it, I tell my hubby about it. I don’t even fully know what/where chochoro is!

Anyways, this meal is usually eaten for breakfast on vacations/weekends. When I make it, it’s definitely for dinner! I love that breakfast doesn’t need to be cooked (yay! cereal!)

The uncooked pigeon peas never seem to soften when I boil them, so I stick to the canned kind. Literally takes minutes to whip up. Now all you need is a sister like mine to provide the perfectly round Mandazi.

Recipe: Bharazi

Also known as: Mbaazi za Nazi/ Naryal Waru Bharazi/ Bharazi nu Saag

Categories: Breakfast, Main Dishes; Lentils

Accompaniments: Mandazi/Mahambri, Plain Rice

Servings: 3


  • 1 cup pre-cooked pigeon peas (bharaazi)
  • 1 cup coconut milk
  • 2 tsp white flour
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1 green chilli


Canned pigeon peas and coconut milk

Canned pigeon peas and coconut milk

  • In a pot on medium heat, add the pigeon peas. Add the flour, garlic, lemon juice, salt, turmeric, chilli powder and green chili. Mix to coat the peas with the flour. Add coconut milk and bring to a boil while stirring. Cook for 3-5 minutes.




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