Kunde

Black-eyed peas and tomatoes in peanut sauce

Kunde

Kunde

Serves Serves 4 as a main dish, 6 as a side dish
DifficultyNot too tricky
Recipe From

In Bibi's Kitchen

By Hawa Hassan and Julia Turshen
Tap For Method

Ingredients

  • ¼ cup unsalted roasted peanuts or 3 tablespoons creamy peanut butter
  • 2 tablespoons canola oil
  • 1 yellow onion, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 large tomato finely chopped
  • Kosher salt
  • Two 15.5-ounce cans black-eyed peas , drained and rinsed
  • ½ cup water
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Recipe From

In Bibi's Kitchen

By Hawa Hassan and Julia Turshen
Tap For Ingredients

Method

If using whole peanuts, place them in a food processor and pulse until finely ground, almost like sand. Set the peanuts aside.

Warm the oil in a medium saucepan set over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the coriander and turmeric and cook, stirring, until fragrant, about 30 seconds. Add the tomato and a large pinch of salt and cook, stirring occasionally, until the liquid from the tomato has evaporated and the mixture is quite dry, about 5 minutes. Add the peas, peanuts (or peanut butter, if using), and water, increase the heat to high, and bring the mixture to a boil. Reduce the heat to low and simmer just until the peas have absorbed some of the wonderful flavor, about 5 minutes. Season the peas to taste with salt and serve immediately, while hot. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).

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.
Recipe From

In Bibi's Kitchen

By Hawa Hassan and Julia Turshen