Kunde is a Swahili word for black-eyed peas. Ladle this Kenyan staple over rice and pair it with sauteed leafy greens for a fast, affordable, nutritious vegan meal.

Serves 4-6

3 T creamy peanut butter

2 T canola oil

1 yellow onion finely chopped

1 t ground coriander

1 t ground turmeric

1 large tomato finely chopped

Kosher salt

2 (15 1/2 oz ) cans black-eyed peas, drained and rinsed.

1/2 cup water

warm oil in a medium saucepan over medium heat. Add onions and cook, stirring until they begin to soften, about 5 minutes. Add spices and cook, stirring until fragrant, about 30 seconds. Add tomatoes and large pinch of salt and cook, stirring occasionally, until liquid evaporates and mixture is quite dry, about five minutes.

Add peas, peanut butter and water, increase heat to high and bring to a boil.

Reduce heat to low and simmer until peas absorb some flavor, about 5 minutes. Season to taste with salt and serve immediately.

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