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  COAST CUISINE  

'Bharazi Kausha' (with Coconut)

 

 Coastweek   Kenya


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BHARAZI KAUSHA (with coconut)

COASTWEEK - - You may eat this delicious vegetarian
dish either as a breakfast or a lunch.

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INGREDIENTS: (serves six)

  • one Kg Pigeon peas

  • two Onions

  • dour Tomatoes

  • 1 tsp Dhana jeera (powdered cumin and corriander seeds)

  • 1/2 tsp Haldi (Turmeric powder)

  • four Green chilies

  • Salt

  • Milk of three coconut in two separate strengths

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METHOD

  1. Soak the peas in water a day before making it.

  2. Boil the peas and drain the water.

  3. Add grated onions and tomatoes.

  4. Add turmeric powder, dhana jeera, salt to taste and the whole green chilies.

  5. Keep the first strength of coconut milk a side. Use the second strength (thinner) coconut milk to boil the peas.

  6. Donít let the coconut milk to dry completely, add the 1st strength (thicker) coconut milk and let it cook for another 5 to 10 minutes.

  7. To be served with mamri (mandazi) or chapati.

 

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We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com

 

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