Kenyan Mahamri with Black Eyed Pea Stew

For the Mahamri: In a large bowl, combine the flour, sugar, yeast, and cardamom. Gradually add the warm coconut milk and 1 tablespoon of vegetable oil, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 30 minutes, or until doubled in size.

While the dough rises, prepare the Black Eyed Pea Stew: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the diced onion and cook for 3-5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.

Stir in the diced tomatoes, turmeric powder, and curry powder. Cook for 2-3 minutes, stirring occasionally, allowing the spices to bloom.

Add the rinsed and drained black eyed peas and vegetable broth to the saucepan. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld. Season with 1/4 teaspoon of salt.

Once the Mahamri dough has risen, punch it down gently. Divide the dough into 8 equal pieces. Roll each piece into a small circle, about 1/4 inch thick.

Heat 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully place 2-3 dough circles into the hot oil, ensuring not to overcrowd the pot.

Fry the Mahamri for 2-3 minutes per side, or until golden brown and puffed. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining dough.

Serve the warm Mahamri immediately alongside the hot Black Eyed Pea Stew.