Kunde: A Delicious Kenyan Stew (Kunde = Swahili Word for Black-Eyed Peas or Cowpea)
Why I Love This Recipe
FEATURING: Onion & tomatoes. Optional: Kale/spinach/greens (fresh/frozen) and/or diced squash.
A really quick and comforting Kenyan stew made with widely available and affordable ingredients that we found on CBC and that we had to share! It is from In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean, a cookbook which was named the best of the year by many for sharing well-loved recipes while also talking about the "lasting effects of colonialism, even in countries that have maintained independence for decades", the author writes.
Ingredients You'll Need
¼ cup unsalted roasted peanuts, or 3 tablespoons creamy peanut butter
2 tbsp sunflower oil
1 onion, finely chopped
1 tsp ground coriander
1 tsp ground turmeric
1 large tomato, finely chopped
Salt, to taste
One can (540 ml) black-eyed peas, drained and rinsed
4-6 loose cups coarsely chopped kale / spinach / leafy greens (fresh or frozen) (optional)
1/2 squash, cut into one inch dice (optional)
½ cup water
Directions
If using whole peanuts, place them in a food processor and pulse until finely ground, almost like sand. Set the peanuts aside.
Warm the oil in a medium saucepan set over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the coriander and turmeric and cook, stirring, until fragrant, about 30 seconds. Add the tomato and a large pinch of salt and cook, stirring occasionally, until the liquid from the tomato has evaporated and the mixture is quite dry, about 5 minutes. Add the black-eyed peas, peanuts (or peanut butter, if using), and, if using, kale/spinach/greens (fresh/frozen) and/or diced squash. Immediately add water, increase the heat to high, and bring the mixture to a boil. Reduce the heat to low and simmer just until the black-eyed peas have absorbed some of the wonderful flavor, about 5 minutes. Season the peas to taste with salt and serve immediately, while hot. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).
