Bharazi

If you've ever travelled to East Africa, you've most probably tried mandazi (fried donuts) with bharazi often found in smaller restaurants or sold by street vendors. We loved it! Traditionally bharazi is made with pigeon peas. I didn’t have them so I used a mixture of sprouted urid dal (split black lentils) and black beans. I use this recipes with many legumes, soaked or sprouted and always prepare a big portion to freeze and use on busy days. Legumes, packed with protein, fibre, vitamins, minerals and antioxidants are a healthy substitution for meat which I don’t consume.

What you need

1 tbsp olive

3 medium onions, finely chopped

1.5 tbsp garlic, crushed

2 inch ginger, finely chopped

1 tsp ground turmeric

1.5 tsp salt

4 cups coconut milk (thick if you can get)

8 cups pigeon peas, cooked

1 cup cilantro finely chopped

3 chillies green

What you do

• Heat the oil in a large pot over medium heat. Add the onions, garlic and ginger and stir fry for a until golden brown which takes a few minutes.

• Add turmeric and coconut milk and stir well. When hot, add the pigeon peas and salt. Mix well.

• Cover and simmer for 15-20 minutes.

• Garnish with cilantro and green chillies.

Uganda

Zanzibar