Smoked Fish Pigeon Peas with Rice Recipe

Kenyan Smoked Fish with Pigeon Peas and Rice — Easy African Comfort Food

Pigeon peas and rice with smoky fish is a beloved Kenyan comfort dish. Nutty, protein-rich pigeon peas pair beautifully with tomatoes, onions, and the deep savoriness of smoked fish. This modern version uses canned pigeon peas for speed — no overnight soaking required.

Did you know? Pigeon peas (also called mbaazi in Kenya) originated in India over 3,000 years ago and became a staple across Africa. They enrich the soil, are drought-tolerant, and provide affordable protein.

Ingredients (Serves 4–6)

• 5 pieces smoked fish (tilapia, mackerel, or your favorite)
• 2 cans (15 oz each) pigeon peas, drained and rinsed
• 2 tablespoons red palm oil (or coconut oil)
• 1 teaspoon brown sugar
• 1 bay leaf
• 3 garlic cloves, minced
• 1 large white onion, diced
• 2 large red tomatoes, diced
• 2 cups water or unsalted fish stock
• Salt and black pepper to taste
• Steamed rice, to serve

Directions

1. Heat palm oil in a heavy pot over medium heat. Add onion and garlic; sauté until fragrant, about 3 minutes.
2. Stir in tomatoes, brown sugar, bay leaf, salt, and pepper. Cook until tomatoes break down into a thick sauce, about 5 minutes.
3. Add pigeon peas and water (or stock). Simmer 15–20 minutes to blend flavors.
4. Gently nestle smoked fish pieces on top, cover, and cook another 10 minutes until heated through.
5. Serve over steamed rice, spooning the rich sauce and peas around the fish.

Shortcut: For a smoky finish, transfer the cooked stew to an oven-safe dish and broil the fish for 3–4 minutes before serving.

Why Cook with Pigeon Peas

• High protein and fiber: Perfect for affordable, plant-forward meals.
• Climate smart: Pigeon peas fix nitrogen, improve soil health, and thrive in dry climates.
• Versatile: Use whole in stews or grind into flour for breads and gluten-free baking.

Making Pigeon Pea Flour: Grind dried pigeon peas in a coffee grinder or food processor until fine. Sift and regrind larger pieces for a smooth flour. Blend with wheat flour for high-protein bread or gluten-free baking.

FAQ About Cooking With Pigeon Peas

Tip: Click each question below to reveal the answer.

What are pigeon peas?

Pigeon peas are small, nutty-flavored legumes also called mbaazi in Kenya. They are a high-protein, drought-tolerant crop that enriches soil and supports sustainable farming.

Are canned pigeon peas as good as dried?

Yes. Canned pigeon peas are already cooked and save time; just drain and rinse before using. Dried peas need soaking and longer cooking but can have a slightly firmer texture.

What kind of smoked fish works best?

Tilapia, mackerel, or catfish are common in Kenya. Any firm, flavorful smoked fish will work — even smoked salmon if that’s what you can find locally.

Can I make this dish vegetarian?

Yes. Simply skip the fish and add extra vegetables like sweet peppers or leafy greens, or add smoked tofu for a similar flavor depth.

Can I use pigeon pea flour in baking?

Yes. Grind dried pigeon peas into a fine flour and mix with wheat or gluten-free flours for bread, flatbreads, and pancakes. It’s high in protein and fiber.

More African Comfort Recipes

• Easy Vegetarian Sweet Potato Curry Soup
• Brinjal & Eggplant Curry
• West African Ginger Beer
• Cape Malay Chicken Curry Supermarket Meal