Nandolo (Pigeon Peas in Coconut Sauce)
The Quirky Foodster Team
Ingredients
- Dried pigeon peas, soaked overnight — 250 g (1 1/4 cups)
- Water — 750 ml (3 cups)
- Coconut milk — 250 ml (1 cup)
- Small Onion, finely chopped — 1
- Medium Tomato, chopped — 1
- Cooking oil — 15 ml (1 tbsp)
- Salt — to taste
Method
- Drain the soaked pigeon peas and place in the saucepan with the water. Bring to a boil, then simmer, partially covered, for 40–45 minutes until tender. Drain, reserving a little of the cooking liquid.
- In the same or a clean pan, heat the oil and fry the onion until soft, about 3–4 minutes.
- Add the tomato and cook for 4 minutes until softened.
- Stir in the cooked pigeon peas and coconut milk, adding a splash of the reserved cooking liquid if the sauce is too thick.
- Season with salt and simmer gently, uncovered, for 8–10 minutes until the flavours meld and the sauce thickens slightly.
- Serve hot as a side relish.
Introduction: Soft-cooked pigeon peas simmered in a mild coconut sauce — a comforting side relish especially popular along Malawi’s lakeshore.
Cultural Background: Pigeon peas (nandolo) are drought-tolerant and widely grown by smallholder farmers, making them an affordable, reliable side dish across much of Malawi. In lakeshore areas where coconut is more available, cooking nandolo in coconut milk is a well-loved regional variation on the more common tomato-based version.
Tips: Soaking the peas overnight is essential for even cooking and shorter cooking time. Simmer the coconut milk gently rather than boiling hard, to prevent it from splitting. Canned pigeon peas, drained, can be used for a quicker version — simmer in the sauce for just 10–15 minutes.
Variations: Add a chopped chili for a spicier version. Stir through chopped greens such as rape in the last few minutes for added nutrition. Use fresh, shelled green pigeon peas in season instead of dried, reducing the initial boiling time to about 20 minutes.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a saucepan over low heat, stirring often, until hot throughout; add a splash of water or coconut milk if needed.
Nutrition: Approx. per serving: 220 kcal, 9 g protein, 24 g carbohydrate, 10 g fat, 7 g fibre.
FAQs:
Q: Can I use canned coconut milk?
A: Yes, standard canned coconut milk works well and is the most convenient option.
Q: Is this dish vegan?
A: Yes, entirely plant-based as written.
Q: What can nandolo be served with?
A: It is delicious with nsima, rice, or as part of a larger spread of relishes.
- Dried pigeon peas, soaked overnight — 250 g (1 1/4 cups)
- Water — 750 ml (3 cups)
- Coconut milk — 250 ml (1 cup)
- Small Onion, finely chopped — 1
- Medium Tomato, chopped — 1
- Cooking oil — 15 ml (1 tbsp)
- Salt — to taste
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