Kunde

Kunde Recipe from Kenya: Black-Eyed Peas with Peanut Butter and Tomatoes

Region / culture: Kenya | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Kunde is a traditional East African dish that features black-eyed peas cooked in a flavorful peanut sauce. This hearty and nutritious dish is a staple in many East African households and is often served with rice or ugali.

History

Kunde has been a popular dish in East Africa for generations. It is believed to have originated in the Swahili coastal regions of Kenya and Tanzania, where peanuts are commonly grown and used in cooking. The combination of black-eyed peas and peanut butter creates a rich and creamy sauce that is both satisfying and delicious.

Ingredients

2 tbsp of oil
1 minced onion
2 cups of diced tomatoes (seeded)
2 cups of cooked black-eyed peas
0.25 cup of natural peanut butter
0.25 cup of water
salt and pepper to taste

How to prepare

1. Heat oil in a saucepan over medium heat. Add onions and sauté until translucent.
2. Add tomatoes and simmer for about 5 minutes to cook down.
3. Add the remaining ingredients and stir well. Lightly mash the peas with a fork.
4. Simmer over medium-low heat for about 10 minutes, stirring occasionally. Add more water as needed to achieve a stew-like consistency.

Variations

Add chopped spinach or kale for added nutrition.
Use chickpeas or kidney beans instead of black-eyed peas.
Add a dash of hot sauce or chili powder for a spicy kick.

Cooking Tips & Tricks

Be sure to cook the onions until they are translucent to bring out their sweetness and flavor.

- Simmer the tomatoes until they break down to create a thick and flavorful base for the sauce.

- Lightly mashing the black-eyed peas helps to thicken the sauce and create a more cohesive dish.

- Adjust the amount of water to achieve your desired consistency for the sauce.

Serving Suggestions

Kunde is traditionally served with rice or ugali, a cornmeal-based dish popular in East Africa. It can also be enjoyed on its own as a hearty stew.

Cooking Techniques

Simmering

- Sautéing

Ingredient Substitutions

Almond butter or sunflower seed butter can be used in place of peanut butter.

- Canned diced tomatoes can be used instead of fresh tomatoes.

Make Ahead Tips

Kunde can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Kunde in a bowl with a sprinkle of chopped peanuts or fresh cilantro on top for added flavor and texture.

Pairing Recommendations

Kunde pairs well with a side of steamed vegetables or a fresh green salad. It also goes well with a side of crusty bread or chapati.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 28g

- Dietary Fiber: 6g

- Sugars: 5g

Fats

- Total Fat: 10g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 20% DV

- Iron: 15% DV

Alergens

Contains peanuts

Summary

Kunde is a nutritious dish that is rich in protein, fiber, and essential vitamins and minerals. It is a great option for vegetarians and vegans looking to add more plant-based protein to their diet.

Summary

Kunde is a delicious and nutritious East African dish that is easy to make and full of flavor. With a rich peanut sauce and tender black-eyed peas, it is sure to become a favorite in your household. Enjoy it with rice, ugali, or on its own for a satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was handed down to me from my dear friend Amina, who learned it from her grandmother in a small village in Kenya. Kunde, also known as cowpeas in English, is a staple dish in African cuisine, and I couldn't wait to give it a try.

Amina had described the dish to me in great detail – the rich flavors of the cowpeas combined with the sweetness of coconut milk and the heat of African spices. She told me how her grandmother would spend hours in the kitchen, carefully preparing each ingredient and simmering the dish over a low flame until it was thick and creamy.

I was determined to recreate this dish in my own kitchen, so I gathered all the ingredients I would need – dried cowpeas, coconut milk, onions, tomatoes, garlic, ginger, and a blend of spices that Amina had given me. As I chopped and sautéed and stirred, I could almost hear Amina's grandmother guiding me through the process.

The aroma that filled my kitchen was intoxicating – a heady mix of spices and coconut and earthy cowpeas. I couldn't wait to taste the finished dish, so I ladled myself a generous portion into a bowl and took my first bite.

The flavors exploded on my tongue – the creaminess of the coconut milk, the heat of the spices, the tender bite of the cowpeas. It was unlike anything I had ever tasted before, and I knew that this dish would become a beloved favorite in my own family.

As I savored each mouthful, I thought about all the different recipes I had collected over the years – from my own mother, from friends, from cookbooks and cooking shows. Each recipe told a story, a tale of tradition and culture and love.

And as I sat there, enjoying my first taste of kunde, I felt a deep sense of gratitude for all the people who had shared their recipes with me. Each dish was a gift, a way of connecting with others and keeping their memories alive.

I made sure to write down the recipe for kunde in my tattered old recipe book, along with a note about where it came from and the memories it held for me. I knew that one day, I would pass this recipe on to someone else, just as Amina had done for me.

And so, as I finished my meal and washed the dishes, I felt a sense of contentment and fulfillment. Cooking had always been a passion of mine, a way of expressing myself and connecting with others. And now, with this new recipe in my repertoire, I felt even more inspired to continue exploring the world of flavors and traditions that lay before me.

As I turned off the lights in the kitchen and headed to bed, I knew that tomorrow would bring new culinary adventures and new stories to tell. And I couldn't wait to see where this journey would take me next.