Mahamris and Bharazi are two very popular Eastern African dishes that are often served together. Mahamris is a yeast risen, coconut flavored donut and bharazi is a curried bean and coconut dish that is a high protein source. Make them separately or make and serve them together for a delicious and protein rich lunch. Don’t forget to add a steaming cup of chai tea! Add this bharazi recipe to a dinner menu for a wonderful side dish!

Bharazi – serves 8

Note: Most Kenyans would use dried beans for the recipe, but to eliminate the process of softening hard beans, we used canned beans. Traditional Bharazi used pigeon beans but just about any legume can be used. Black-eyed peas are commonly used in East African cooking, and since they are readily available in local markets, that’s what we use.

Ingredients for Bharazi Recipe:

2 – 15 oz. cans of cooked black-eyed peas drained and rinsed
1 – 13 oz. can of thick coconut milk
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoon lemon juice
2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
2 tablespoon cooking oil
Salt to taste

Directions for making Bharazi:

Place peas in a colander and rinse.

Saute the onions in oil over medium heat in a large pot until translucent. Add garlic and saute another 2 minutes.

Add the black-eyed peas, coconut milk, cumin, chili and turmeric. Season taste with salt.

Reduce heat, cover and simmer for 15 minutes.

Note: The beans will not absorb all the liquid. Use your mahamris to soak up the liquid. Yum!

Eat as a side dish or as a delicious and nutritious snack with mahamris.