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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (452g) Recipe makes 4 servings |
||
| Calories 509 | ||
| Calories from Fat 201 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.4g | 34% | |
| Saturated Fat 3.2g | 15% | |
| Monounsaturated Fat 10.1g | ||
| Polyunsaturated Fat 8.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 777mg | 32% | |
| Potassium 877mg | 25% | |
| Total Carbohydrate 64.0g | 21% | |
| Dietary Fiber 8.1g | 32% | |
| Sugars 7.5g | ||
| Protein 17.5g | 34% | |
Kunde (A Kenyan Stew)
Recipe #228848 |
30 min |
10 min prep |
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By: Brenda.
May 19, 2007
A Kenyan Stew typically served over rice. I used dry roasted peanuts since the original recipe did not specify.
SERVES 4
Ingredients
- 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)
Directions
1
Heat the oil & cook the onion until it turns golden & transparent.2
Add the tomatoes & let them cook for 3 minutes.3
While the tomatoes and onions are cooking, roughly mash the peas with a fork.4
Transfer the peas to the pan containing the cooking onion & tomatoes.5
Cook for 5 minutes, stirring occasionally. Spoon in the ground peanuts & mix well.6
Add the salt and & continue to cook gently for 10 minutes.7
Serve over rice.
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- Course > Main Dish > Stews
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > African > Sub-Saharan
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Non-Religious > Kwanzaa
- Occasion > Brunch
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- Dietary > Diabetic
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- Dietary > Low in... > Low Cholesterol
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