Maharagwe (Spiced Beans in Coconut Milk)
Heat the oil in a large, deep pot.
Cook the onion gently until it is golden and soft.
Partially mash the cooked peas with a fork and then add ot the cooking onion.
Add the tomatoes and mix well.
Put in the turmeric and chili powder, seasoning and half the cilantro.
After that, pour in the coconut milk, stirring to blend all the ingredients.
Cover the pot and leave to simmer for 10 minutes before garnishing with the remaining cilantro.
Serve over rice.