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Mchuzi wa Kunde na Viazi
Black-Eyed Pea and Sweet Potato Stew
Mchuzi wa Kunde na Viazi is a hearty and nutritious vegetarian stew from Tanzania, combining the earthy flavor of black-eyed peas with the subtle sweetness of sweet potatoes. Cooked in a savory broth with aromatic spices, this dish is a staple, often served with ugali or rice.
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- 1 cup Dried black-eyed peas(soaked overnight or for at least 6 hours)
- 2 medium Sweet potatoes(peeled and cubed)
- 1 large Onions(chopped)
- 2 medium Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Vegetable oil
- 1 cup Coconut milk
- 3 cups Vegetable broth or water
- 1 tsp Curry powder
- 0.5 tsp Turmeric powder
- 0.5 tsp Cumin powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Fresh cilantro or parsley(chopped, for garnish)
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- 1
Drain and rinse the soaked black-eyed peas. Cook them in fresh water until tender, about 30-40 minutes. Drain and set aside. (Alternatively, use canned black-eyed peas, rinsed and drained).
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
- 4
Stir in the chopped tomatoes and cook until they break down, about 5 minutes.
- 5
Add the curry powder, turmeric, cumin, salt, and black pepper. Cook for 1 minute, stirring constantly.
- 6
Pour in the vegetable broth or water and bring to a boil. Add the cubed sweet potatoes.
- 7
Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the sweet potatoes are tender.
- 8
Stir in the cooked black-eyed peas and the coconut milk. Simmer for another 10 minutes, uncovered, allowing the flavors to meld and the stew to thicken slightly.
- 9
Taste and adjust seasoning if necessary. Garnish with fresh cilantro or parsley before serving.
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- âFor a richer flavor, you can use chicken broth instead of vegetable broth if not strictly vegetarian.
- âEnsure the sweet potatoes are cooked through but not mushy.
- âServe hot with ugali, rice, or chapati.
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- Add other vegetables like spinach, carrots, or bell peppers.
- For a spicier kick, add a chopped chili pepper along with the onions.