Senegalese · Breakfast · Easy
Ndambe (Senegalese Black-Eyed Pea Stew)
0.0 (0 ratings)- Total
- 40 min
- Prep
- 10 min
- Serves
- 4
- Calories
- 430
Black-eyed peas simmer with tomato, onion and chili into a thick Senegalese breakfast stew, spooned into crusty bread while still warm.
Mashing a few beans thickens Ndambe (Senegalese Black-Eyed Pea Stew) without making the whole pot smooth. Tomato paste gives the sauce a concentrated base, and a little chili keeps the earthy peas lively.
Canned black-eyed peas make this meatless breakfast practical on a weekday. Rinse them well and leave enough sauce to soak into the bread; a dry bean filling makes the sandwich harder to eat.
Method
Heat vegetable oil in a saucepan over medium heat. Cook onion for until soft, then stir in garlic and tomato paste for until the paste darkens.
Add tomato, cayenne pepper, salt and black pepper. Cook for until the tomato starts to break down.
Add black-eyed peas and water. Simmer uncovered over medium-low heat for until thick, crushing a spoonful of peas against the pan to bind the sauce.
Split the baguette sections without cutting all the way through. Spoon the warm stew inside, leaving any extra sauce in the pot to serve alongside.
Forkue tips
- For dried peas, cook them separately until completely tender before adding to the tomato base; acidic tomatoes can slow their softening.
Storing and reheating
Refrigerate the bean stew for 4 days or freeze for 2 months. Reheat with a splash of water and fill fresh bread just before serving.
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Kitchen gear
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Ndambe (Senegalese Black-Eyed Pea Stew): FAQ
Does ndambe have to contain meat?
No. Meat versions exist, but a tomato-rich black-eyed pea stew also makes a filling sandwich on its own. This version keeps the peas at the center.
Can I serve it without bread?
Yes. Spoon it into bowls or serve with rice. For a gluten-free meal, omit the baguette and choose a naturally gluten-free accompaniment.
How do I store and reheat Ndambe (Senegalese Black-Eyed Pea Stew)?
Refrigerate the bean stew for 4 days or freeze for 2 months. Reheat with a splash of water and fill fresh bread just before serving.
How long does Ndambe (Senegalese Black-Eyed Pea Stew) take?
About 40 min in total: 10 min prep and 30 min cooking.
What do I need to make Ndambe (Senegalese Black-Eyed Pea Stew)?
The key ingredients are black-eyed peas, onion, garlic, tomato paste, tomato and cayenne pepper, plus pantry basics.
Any tips for Ndambe (Senegalese Black-Eyed Pea Stew)?
For dried peas, cook them separately until completely tender before adding to the tomato base; acidic tomatoes can slow their softening.
