Serves     8 – 12

Ingredients

4 tablespoons oil
1 large onion, minced
4 cups tomatoes, diced (I used 3 cups fresh tomatoes and 1 cup canned fire-roasted tomatoes, since it’s so often hard to find good tomatoes.)
2 cups (approximately) cubed and cooked butternut squash (I bought a microwave-ready container of cubed squash to make it easy)
3 cans (15 oz.) black-eyed peas
½ cup creamy peanut butter
½ cup water
2 teaspoons turmeric
1 teaspoon ground coriander
1/8 teaspoon red pepper flakes
Salt and pepper to taste

Directions

Heat the oil in a saucepan over medium heat. Add the onion and sauté until translucent. Add the tomatoes and simmer about 5 minutes.

Cook the squash and set aside to add at the end.

To the pan with onions and tomatoes, add the remaining ingredients (except the squash). Mash some of the peas to add some creaminess to the dish. Bring to a boil, then reduce heat and simmer about 10-12 minutes.

Add the cooked squash, and then serve over rice. Optional: add some crushed peanuts to the top.

Country:
Kenya


Notes and Instructions

Recipe and photo credit: Kristina Skepton and Terri Tucker