Berbere-Spiced Cassava and Pigeon Pea Crumble

Introduction

Habari! Today the Indian Ocean breeze brought a craving for something that feels like the red soil of our highlands. I have taken the humble cassava and pigeon pea, kissed them with the fire of the jiko, and topped them with a crunchy groundnut crumble that echoes the textures of our shifting sands. This dish is an experimental tribute to the crumbly, earthy textures we love in Mombasa, reimagined for a modern morning.

Ingredients

• 2 cups fresh cassava, peeled and diced into small 1cm cubes
• 1 cup cooked pigeon peas (mbaazi)
• 1/2 cup fresh thick coconut milk
• 1 red onion, finely diced
• 2 bird’s eye chiles (pilipili), minced
• 1 teaspoon cumin seeds
• 1 tablespoon berbere spice blend
• 1/2 cup roasted groundnuts, crushed into a coarse crumble
• 1/4 cup fresh coriander, roughly chopped
• 1 tablespoon tamarind paste dissolved in 2 tablespoons warm water
• 1 lime, halved for squeezing
• 2 tablespoons cold-pressed coconut oil
• Sea salt to taste

Instructions

1. Parboil the cassava cubes in salted water until they are just tender but still hold their shape, then drain and pat them completely dry.
2. Heat the coconut oil in a heavy clay pot or cast-iron skillet over medium heat and toast the cumin seeds until they become fragrant and start to pop.
3. Add the onions and pilipili to the pot, sautéing until the onions are golden and slightly caramelized at the edges.
4. Toss in the parboiled cassava cubes and fry them, undisturbed for a few minutes at a time, until the exterior becomes crispy, golden-brown, and crumbly.
5. Stir in the pigeon peas and sprinkle the berbere spice blend over the mixture, tossing gently to coat every piece.
6. Pour in the thick coconut milk and let it simmer for 3-5 minutes until the liquid is absorbed and the flavors have melded into a thick, textured coating.
7. In a small dry pan, quickly toast the crushed groundnuts with a pinch of salt until they are aromatic.
8. Spoon the cassava and pea mixture into bowls and generously scatter the toasted groundnut crumble over the top for that essential crunch.
9. Finish each bowl with a drizzle of the tamarind water, a squeeze fresh lime juice, and a handful of coriander.

Serve this while the steam still carries the scent of berbere and cumin. It is a dish that bridges the gap between the ancient spice routes and the modern vegan table. Take a moment to feel the warmth of the clay pot in your hands. Enjoy every bite of this coastal sunshine!

Nia