Berbere-Crusted Pigeon Pea & Coconut Cassava Bake

Introduction

Welcome to my coastal kitchen, where the rhythm of the Indian Ocean meets the deep warmth of the Kenyan highlands. Today, I am crafting a dish that celebrates the 'crusted' textures of the earth—a fusion of the spicy Ethiopian highlands and the creamy coconut groves of Mombasa. This recipe takes the humble, resilient pigeon pea and blankets it in a golden, spiced cassava and groundnut crust that shatters with every spoonful.

Ingredients

• 2 cups cooked pigeon peas (mbaazi)
• 1 lb fresh cassava, peeled and cubed
• 1 cup thick coconut milk, freshly pressed
• 2 tablespoons tamarind paste
• 1 large red onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons berbere spice blend
• 1/2 cup roasted groundnuts, coarsely crushed
• 1/4 cup cassava flour
• 2 pilipili chiles, finely chopped
• 1 bunch sukuma wiki (collard greens), finely shredded
• 1 lime, juiced
• 2 tablespoons cold-pressed coconut oil
• Sea salt to taste

Instructions

1. Place the cubed cassava in a pot of salted water and boil until fork-tender, about 20 minutes.
2. Drain the cassava and mash it coarsely with 1/4 cup of the coconut milk until it holds together but retains some texture.
3. In a heavy clay pot or skillet, heat the coconut oil and sauté the red onion, garlic, and ginger until soft and translucent.
4. Stir in the berbere spice and pilipili chiles, allowing the spices to toast for one minute until fragrant.
5. Add the cooked pigeon peas, tamarind paste, and the remaining coconut milk. Simmer on low heat for 10 minutes until the sauce is thick and rich.
6. Fold in the shredded sukuma wiki and lime juice, then remove from heat.
7. In a small bowl, mix the crushed groundnuts with the cassava flour and a pinch of berbere.
8. Spread the mashed cassava evenly over the top of the pigeon pea stew in the clay pot.
9. Sprinkle the groundnut and flour mixture over the cassava layer to create the crust.
10. Bake in a preheated oven at 400°F (200°C) or over a charcoal jiko with a lid until the top is golden-brown and crispy, approximately 15-20 minutes.
11. Allow to rest for 5 minutes before serving with a side of fresh kachumbari.

As the sun sets over the shoreline and the scent of woodsmoke lingers, I hope this dish brings a piece of my home to yours. It is a plate born of trade winds and red soil, designed to nourish both body and spirit. Asante sana, and enjoy every spiced, crunchy bite.

Nia