International Recipes and Cooking Around the World


Kunde over pasta

(Kenyan black-eyed peas and tomatoes in peanut sauce)

Average: 3.4 (17 votes)

In Kenya this nourishing stew is a popular way to cook kunde, the Swahili word for black-eyed peas, or cowpeas. Served over rice, it makes 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


  1. Heat the oil in a saucepan over medium flame. Add the onion and saute 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, pasta or ugali.

Kunde Variations

  • You can use roughly ground peanuts instead of peanut butter if you like.
  • Chopped collard greens, kale or chunks of pumpkin are often stirred into the simmering beans to stretch the dish and add flavor and nutrition.

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