Kenyan Black Eyed Peas And Tomatoes Kunde Recipes
KENYAN BLACK-EYED PEAS AND TOMATOES (KUNDE)
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. Posted for ZWT7-Africa.
Provided by CJAY8248
Categories Vegetable
Time 35m
Yield 1 stew, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Adjust seasonings and serve over rice.
Nutrition Facts : Calories 274.5, Fat 15.8, SaturatedFat 2.8, Sodium 367.6, Carbohydrate 25.6, Fiber 6.5, Sugar 5, Protein 10.8
BLACK-EYED PEAS WITH STEWED TOMATOES
Provided by Tyler Florence
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove from the heat, cover, and let them soak for 1 hour. (Or cover the with cold water and let them soak overnight.)
- Meanwhile, drain the tomatoes and reserve the liquid. Hand crush the tomatoes into a saucepan and add the sugar and 1/2 cup of the liquid. Cook over medium low heat, being careful not to let it burn, until the liquid has evaporated and the tomatoes are thick, about 30 minutes.
- In a large pot over medium heat add the olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and the stock and cook, covered, until the peas are tender, about 20 minutes. Add some water if you need more liquid. Remove the ham hock and fold in the tomato mixture. Taste, season with salt and pepper, and serve.
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- Reprinted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Photographs by Khadija M. Farah & Jennifer May. Published by Ten Speed Press, a division of Penguin Random House, LLC.
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