Katumba (Pigeon Pea Stew)

 

Ingredients:

For the Stew:

1 cup dried pigeon peas, rinsed and soaked overnight

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

1 inch ginger, grated

1 (14.5 oz) can diced tomatoes

4 cups vegetable broth

1 tablespoon tomato paste

1 tablespoon curry powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon chilli flakes (adjust to your spice preference)

Salt and freshly ground black pepper to taste

• For Serving (optional):
• Chopped fresh cilantro
• Coconut milk (for a richer flavour)

Instructions:

1. Prepare the Pigeon Peas: Rinse the soaked pigeon peas again and drain well. If short on time, you can skip soaking and simply boil the peas for about 45 minutes until tender before proceeding with the recipe.
2. Sauté the Aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the onions and cook until softened and translucent, about 5 minutes. Stir in the garlic and ginger, and cook for another minute until fragrant.
3. Build the Stew Base: Add the diced tomatoes, vegetable broth, tomato paste, curry powder, cumin, coriander, and chilli flakes. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavours to meld.
4. Simmer the Peas: Add the drained pigeon peas to the simmering stew base. Partially cover the pot and cook for 30-45 minutes, or until the pigeon peas are tender and the stew has thickened slightly.
5. Serve and Enjoy: Once cooked, adjust the seasoning if needed. Transfer the Katumba to a serving dish. If desired, garnish with chopped fresh cilantro and drizzle with a touch of coconut milk for a richer flavour. Serve hot with nsima or rice.

Tips:

• You can use canned pigeon peas instead of dried peas for a quicker option. Rinse them well before adding them to the stew.
• For a smoky flavour, add a teaspoon of smoked paprika to the spice mix.
• Adjust the amount of chilli flakes according to your desired spice level.
• You can add other vegetables to the stew, such as chopped carrots, green beans, or chopped spinach.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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Katumba: A Savoury Journey Through Malawi's Heart

Katumba, the Malawian pigeon pea stew, is more than just a dish; it's a comforting hug in a bowl, rich with history and tradition.

A Legacy Steeped in Flavour:

For generations, Malawians have relied on pigeon peas, a versatile and protein-packed legume. Katumba embodies this resourcefulness. Simple yet soul-satisfying, it reflects the agricultural heart of the country.

Traditional Techniques, Timeless Taste:

Simmered over open flames in clay pots, Katumba was traditionally a slow dance of flavours. Onions and aromatics built the base, while tomatoes added a vibrant tang. Spices like turmeric and curry powder whispered of warmth, creating a depth that lingered on the palate.

Popularity Rooted in Comfort:

Katumba's popularity stems from its simplicity and versatility. It's a budget-friendly dish that stretches to feed families. The hearty pigeon peas provide sustained energy, while the rich flavours offer a satisfying warmth.

A Symphony of Savoury Notes:

The beauty of Katumba lies in its symphony of flavours. The earthy richness of the pigeon peas meets the bright acidity of tomatoes. Hints of ginger and garlic add a touch of intrigue, while the warmth of spices dances on the tongue. Each spoonful is a celebration of Malawian cuisine, a comforting reminder of home.