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Kunde (A Kenyan Stew)
from: Brenda

A Kenyan Stew typically served over rice. I used dry roasted peanuts since the original recipe did not specify.

SERVES 4

  • 1 medium onion, chopped
  • 6 medium tomatoes, chopped
  • 1 cup black-eyed peas, cooked
  • 1 cup peanuts, ground
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 3 cups cooked rice (your choice)

Heat the oil & cook the onion until it turns golden & transparent.

Add the tomatoes & let them cook for 3 minutes.

While the tomatoes and onions are cooking, roughly mash the peas with a fork.

Transfer the peas to the pan containing the cooking onion & tomatoes.

Cook for 5 minutes, stirring occasionally. Spoon in the ground peanuts & mix well.

Add the salt and & continue to cook gently for 10 minutes.

Serve over rice.