Kunde

In Kenya this eponymous stew is a popular way to cook kunde, Swahili for black-eyed peas. Served over rice, it makes often makes a full meal.

4 to 6 servings

• Oil -- 2 tablespoons
• Onion, minced -- 1
• Tomatoes, seeded and diced -- 2 cups
• Black-eyed peas, cooked -- 2 cups
• Natural peanut butter -- 1/4 cup
• Water -- 1/4 cup
• Salt and pepper -- to taste

Method

1. Heat the oil in a saucepan over medium flame. Add the onion and sauté until translucent. Add the tomatoes and simmer about 5 minutes to cook them down.
2. Stir in the remaining ingredients and lightly mash the peas with the back of a spoon. Bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes, 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.
• Chopped collard greens or kale are often stirred into the simmering beans to stretch the dish and add flavor and nutrition.