Black-Eyed Peas, Kenyan Style

Black-eyed peas on New Year’s Day; it’s what folks from the American South do. This year, I rolled out with a Kenyan recipe called Kunde, which is the Swahili word for…black-eyed peas. Perfect!

Full disclosure: I make this dish a lot; it’s easy, healthy, and delicious. I’ve made a few modifications that you don’t normally see in the traditional recipe: fresh ginger and spinach. Serve over rice, and offer some dry-roasted peanuts on the side for garnish, and you’ve got yourself a very comforting meal.

image of Kunde - Kenyan Black Eyed Peas
Kunde (image by The Global Reader)

KUNDE – Kenyan Black-Eyed Peas

Adapted from a recipe at


  • Oil — 2 tablespoons
  • Onion, minced — 1
  • Ginger, grated – 2 teaspoons
  • Tomatoes, seeded and diced — 2 cups
  • Black-eyed peas, cooked — 2 cups
  • Natural peanut butter — 1/4 cup
  • Water — 1/4 cup
  • Spinach – at least one bunch, washed, trimmed and chopped
  • Salt and pepper — to taste


  1. Heat the oil in a saucepan over medium flame.
  2. Add the onion and ginger, sauté until translucent.
  3. Add the tomatoes and simmer about 5 minutes, until softened.
  4. Stir in the remaining ingredients, except spinach. Bring to a boil, reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally. Add more water as needed to get a stew-like consistency.
  5. Add spinach; stir in until wilted.
  6. Adjust seasoning and serve over rice.


  • You can use roughly ground peanuts instead of peanut butter if you want to go the very traditional route.
  • I usually add spinach, but chopped collard greens or kale would be excellent choices as well.

2 thoughts on “Black-Eyed Peas, Kenyan Style

  1. biblioglobal January 7, 2015 / 7:39 pm

    Ooh, I think I’m going to have to try making this!

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