Black-eyed peas and tomatoes in peanut sauce (Kunde) from In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean (page 127) by Hawa Hassan and Julia Turshen

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Accompaniments: Tomato and onion salad (Kachumbari); Ma Shara’s quick stewed eggplant with coconut

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation. Can substitute peanut butter for roasted unsalted peanuts.

  • IdleExpatter on May 17, 2026

    One of those recipes that both vastly exceeds the sum of its parts, and that uses a commonplace ingredient (peanuts) in ways that add new dimension beyond how we typically deploy it in American cuisine. Just a great, humble, but utterly delicious little recipe. Comes together in a flash if you use canned chickpeas, and is so hearty and satisfying.

  • Stephenn31 on March 14, 2024

    Really easy. I added frozen chopped kale in near the end, and some hot sauce on my bowl. Warming and comforting, and slightly more than the sum of the parts. One cup of dried black eyed peas cooked up to about the right amount for the recipe.

  • jenburkholder on December 31, 2020

    Very good! Super quick and easy, but still nicely flavorful. We added collards and topped with hot sauce (needed some vinegar). We also used a mix of smashed peanuts and peanut butter. Served over mukimo. Would definitely repeat.

  • lholtzman on December 04, 2020

    10/30/24 - This was excellent and so easy. Great and filling pantry dish for vegetarians. I added a pinch of Morton’s kosher salt after onions and tomatoes, then 1 tsp after beans. I salted to taste once cooked. This does not need much to round out the meal, but rice or a salad would be good. I served with avocado and cherry tomatoes spritzed with lemon juice.

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