East African Kunde

I’m not someone who makes New Year’s resolutions.  The way I see it is if you’re serious about making personal change then do it; don’t wait for a new year!  I do however enjoy entertaining the idea of New Year’s good luck foods.  Where I grew up, pork and sauerkraut are synonymous with good luck, but since I don’t eat meat, that dish is obviously out of the question.  So instead, I follow the southern United States’ approach and cook up some black-eyed peas!

In the past I’ve made my famous black-eyed pea salsa; this year, I thought I would put an East African spin on my dish-o-luck!  I’m so glad I did because it turned out amazing and is now a favorite recipe!

East African Kunde

1 cup uncooked red rice

2 cups tomato water (if you don’t can tomatoes regular water will do just fine)

2 cups cooked black-eyed peas

2 cups corn

1 large onion, chopped

1 quart jar canned tomatoes

1 can coconut milk

1 tsp yellow curry power

1 tsp turmeric

1 tbsp brown sugar

1/2 tsp cayenne

1/2 tsp chili powder

1 tsp smoked paprika

salt and pepper to taste

olive oil

Place rice, a pinch of salt, and tomato water in a medium sauce pan; bring to a boil, then reduce heat and simmer ’til rice is al dente.  Cooking times vary for different types of rice, I think mine took about 30 minutes.

In a large wok, sauté onion in a bit of olive oil over medium heat.  Once the onion become soft (2-3 minutes), add the spices and stir well.  Add the tomatoes, corn, and black-eyed peas stirring to incorporate all ingredients.  Pour in the coconut milk and allow to simmer for 30 – 45  minutes, until liquid has reduced.

Pour kunde over rice and enjoy!

Images and content copyright © 2009-2012 Danielle R Limoge.  Recipe adapted from Irreverent Vegan.


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Filed under Vegan, Vegetarian

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