1 each onion, chopped
6 each tomatoes, chopped
1 cup black eyed peas, cooked
1 cup peanuts, ground
1 oil
1 salt
Directions
Heat the oil & cook the onion until it turns golden &
transparent. Add the tomatoes & let them cook for 3
minutes. While they are cooking, roughly mash the
peas with a fork.
Transfer the peas to the pan containing the cooking
onion & tomatoes. Cook them for 5 minutes. Stir from
time to time.
Spoon in the ground peanuts & mix well. Season &
continue to cook gently for 10 minutes. Serve with
rice.
Troth Wells, "The World in Your Kitchen"
Servings: 4 servings
Kunde Recipe brought to you by Recipe Ideas
Categories: Nut; Vegetable
The History of Recipes
Experts have tracked the existence of recipes way back into the far past, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, generally, these early recipes were just very simple pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to historians is a series of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by the Romans. In his works, Apicius recounts how the roman meals were divided into starters, main meal and dessert, a style of dining still practiced today. Aspicius informs us how the ancient chefs used a wide range of spices and herbs, including some familiar names such as bay, fennel and parsley. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books published in the 1300s : one book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that is popular today, but instead accounts of the types of food served to the rich and wealthy people of that period. In the 15th century, knights returning from the crusades brought back many foods and spices from the holy lands, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices led to an explosion in recipe manuscripts, many of which are kept safe in private cookery archives. By the arrival of the twentieth century, cooking books are in high demand, as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Kunde recipe.
