Kenyan Black-Eyed Peas and Tomatoes (Kunde) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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In Kenya this eponymous stew is a popular way to cook Kunde, Swahili for black-eyed peas. Served over rice, it often makesa full meal. I found this on the internet. Ingredients:
2 tablespoons oil |
1 onion, minced |
2 cups tomatoes, seeded and diced |
2 cups black-eyed peas, cooked |
1/4 cup natural-style peanut butter |
1/4 cup water |
salt and pepper |
Directions:
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 about 10 minutes, stirring occasionally. Add more water as needed to get a stew-like consistency.
3. Adjust seasonings and serve over rice.
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