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.
