Swahili Coast Coconut Mbaazi Crostini

Introduction

Hujambo! Today we are capturing the golden hour of the Mombasa coastline with a snack that warms the soul. These 'toasty tapas' are my coastal take on small plates, bringing together the creamy comfort of mbaazi wa nazi (pigeon peas in coconut) and the crunch of fire-toasted bread. It is a dish that speaks of the Indian Ocean trade winds—spicy, nutty, and bright with lime.

Ingredients

• 12 small slices of artisanal sourdough or fermented teff bread
• 1.5 cups cooked pigeon peas (mbaazi)
• 1/2 cup fresh thick coconut milk
• 1 teaspoon ground cardamom
• 1/2 teaspoon cumin seeds
• 1 small red onion, finely diced
• 1 fresh pilipili chile, minced
• 1 tablespoon tamarind concentrate
• 2 ripe tomatoes, deseeded and diced
• 1 handful fresh cilantro, finely chopped
• 1 juicy lime, halved
• 2 tablespoons cold-pressed coconut oil
• 1 pinch of sea salt

Instructions

1. Melt the coconut oil in a heavy-bottomed pan over medium heat and toast the cumin seeds until they begin to dance and smell nutty.
2. Stir in half of the diced onions and the minced pilipili, cooking until they soften and turn translucent.
3. Add the cooked pigeon peas and the ground cardamom, using a wooden spoon to lightly crush some of the peas to create a creamy texture.
4. Pour in the coconut milk and simmer gently until the liquid reduces into a thick, rich sauce that clings to the peas. Season with salt to taste.
5. While the peas simmer, toast the bread slices on a hot tava or cast-iron skillet until they are golden-brown and crispy on both sides.
6. In a small bowl, toss together the remaining onions, diced tomatoes, cilantro, and a generous squeeze of lime juice to create a fresh kachumbari.
7. To assemble, spread a thick layer of the warm coconut pigeon peas onto each toasted slice.
8. Drizzle a tiny amount of tamarind concentrate over the peas for a sweet-tart finish.
9. Crown each crostini with a spoonful of the vibrant kachumbari and serve while the toast is still warm.

As you take a bite, imagine the dhows returning to the harbor and the scent of charcoal fires beginning to light up the evening. These little toasts are a reminder that even the simplest staples can become a feast when shared. Mapishi mema!

Nia