In East Africa, kunde is a black-eyed pea dish thickened with ground peanuts. The peanuts add body and fat, so little extra oil is needed. Do not add the peanut paste directly; first thin it with some hot water or it may clump and sink to the bottom of the pot.
Drain the soaking water and add the black-eyed peas to 1,200 ml of fresh water. Bring to a boil, skim off the foam, and cook for 40 minutes, until the peas can be easily mashed. Reserve the cooking liquid.
Heat the oil in a separate pan and sauté the finely chopped onion until translucent.
Add the diced tomato and cook for 8 minutes, until it releases its juices and thickens. Transfer the mixture to the pot.
Grind the peanuts in a mortar or food processor until they release their oil. In a separate bowl, whisk them with two ladlefuls of hot black-eyed pea cooking liquid until pourable. Peanut paste added directly to the pot will clump and sink.
Stir the thinned peanut mixture and salt into the pot. Cook over low heat for 10 minutes. Once the stew is thick enough to coat the back of a spoon, sprinkle with chopped cilantro and turn off the heat.
Soak the black-eyed peas in cold water for 6–8 hours, then drain. This dish contains peanuts. Do not serve it to anyone with a peanut allergy, and be sure to tell guests that it contains peanuts.
Yer fıstığını ezip suyla açmak gerekiyor, kuru ezmeyi doğrudan atınca topak kaldı. Börülceyi haşlarken ilk köpüğü almak gerekiyor, almadığımda yemek hem bulanık hem ağır oldu.
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