Kunde
Tender cowpea leaves stewed with tomato and onion in coconut milk, an earthy Kenyan side dish that pairs perfectly with ugali.
Contains common allergens
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Instructions
- 1
Heat 2 tablespoons of oil in a wide pan over medium heat and sauté the chopped onion for 4 minutes until softened and lightly golden.
- 2
Add the chopped tomatoes and cook for 5 to 6 minutes, stirring, until they break down into a thick pulpy sauce.
- 3
Stir in the chopped cowpea leaves with the salt, cover, and let them wilt down for about 5 minutes, stirring once.
- 4
Pour in the coconut milk and simmer uncovered for 8 to 10 minutes until the greens are tender and the sauce has thickened slightly.
- 5
Taste and adjust salt, then serve hot alongside ugali or rice.
Plan it in Listahan
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