KENYAN KUNDE

 

8 oz / 225 g tomatoes, skinned and chopped

8 oz / 225 g cooked black eye beans

4 oz / 100 g peanuts, ground and roasted

1 onion, peeled and finely chopped

1 green chilli, deseeded and finely chopped

1 tablespoon groundnut oil

1 tablespoon tomato purée

4 tablespoons water

black pepper

chopped fresh parsley

 

Fry the onion and chilli in the oil until soft. Add the tomatoes, beans and tomato purée and simmer for 5 minutes, stirring frequently. Remove from the heat and mash until smooth, then add the peanuts and water and season with black pepper. Mix thoroughly, return to the heat and cook for a couple of minutes whilst stirring until the mixture is thick. Transfer to a serving dish, garnish with chopped parsley and serve with bread.

 

Serves 4.

 

country : Kenya

course : snack

 

source : A Vegan Taste of East Africa / Linda Majzlik

 

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