Old Town Breakfast · Pigeon Peas in Coconut
Mbaazi za Nazi (Pigeon Peas in Coconut Sauce)
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It's eaten as a savory breakfast stew, not a side dish — Old Town locals scoop it up with fried bread or chapati instead of using a spoon.
Whole pigeon peas are simmered low and slow in coconut milk with garlic, chili, and curry spices until the sauce turns thick and fragrant. Street stalls near Mombasa's Old Town ladle it into bowls each morning alongside fried breads.
Why it's made this way: Pigeon peas were introduced to the coast through Indian Ocean trade routes centuries ago and became a Swahili breakfast staple once paired with the region's abundant coconut.
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Part of World of Street Food — 3248 dishes from 118 countries.
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