Kunde (cowpeas vegetable)
1 kilogram sweet potatoes
2 tablespoons salt
5 tomatoes
2 tablespoons sodium carbonate
100 milliliters cooking oil
- Peel the sweet potatoes and chop it into pieces.
- Cut the tomatoes and slice them.
- Pour an average amount of water into a pot.
- Add in soda ash.
- Add in 1 and ½ tablespoons of magadi.
- Heat the water until boil and then add in the kunde.
- Cover the pot and let it cook for about 10-15 minutes.
- Meanwhile, pour some water into another pot and let it boil.
- Add about 2 teaspoons of salt into the pot.
- Use wooden spatula to stir until the salt completely dissolves into the water.
- Slowly add in the sweet potatoes. Let it cook.
- When the kunde already soft, separate the water from the kunde. Squeeze the water out from the kunde.
- Put the kunde into a basin. Leave some water from the kunde for the broth.
- When the sweet potatoes already cook, drain the water.
- Heat some cooking oil in a frying pan, and then add in the sliced tomatoes. Just remember to add in the tomatoes before the oil gets hot.
- Add in some salt as preference.
- Use medium heat so that the food doesn’t burn.
- Cover the pan for about 2 minutes and stir it once a while so that it doen’t burn.
- Stir to make sure the tomatoes are really getting mashed properly.
- When the tomatoe ready, add in the kunde. Mix it.
- Cover the pan for about 1 minute.
- The kunde is ready.
- Serve it with the boiled sweet potatoes.