Kenya | Vegetables | Beans | Tomatoes

Kunde

(Kenyan black-eyed peas & tomatoes)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Oil 2 Tbsp
Onion minced 1 each
Tomatoes seeded, diced 2 cups
Black-eyed peas cooked 2 cups
Peanut butter, natural 1/4 cup
Water 1/4 cup
Salt & pepper to taste

METHOD

  1. Heat oil over medium flame in a saucepan. Add onion and sauté lightly till translucent. Add tomatoes and simmer about 5 minutes to cook down.
  2. Add the remaining ingredients and stir to mix well. Lightly mash the peas with a fork. Simmer about 10 minutes over medium-low heat, stirring occasionally. Add more water as needed to get a stew-like consistency.
  3. Adjust seasoning and serve over rice.

VARIATIONS

  • You can use roughly ground peanuts instead of peanut butter if you like.
  • Stir in some chopped collard greens or kale for added flavor and nutrition.

NOTES

  • In Kenya this stew is a popular way to cook black-eyed peas, called kunde in Swahili. Served over rice, it makes an entire meal.