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Ndambe
Senegalese Black-Eyed Pea Stew
Ndambe is a hearty and flavorful stew made with black-eyed peas, often simmered with lamb or beef, and flavored with aromatic vegetables and spices. It's a popular dish, especially when served in a baguette as street food.
๐ง ์ฌ๋ฃ
- 1 cup Dried black-eyed peas(soaked overnight or for at least 6 hours)
- 1 lb Lamb or beef(cut into 1/2-inch cubes)
- 2 tablespoons Red palm oil or vegetable oil
- 2 medium Yellow onions(finely chopped)
- 1 medium Red bell pepper(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 small Scotch bonnet pepper(seeded and minced (optional, adjust to taste))
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground coriander
- 2 Bay leaves
- 3 cups Beef or chicken stock
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
- 0.25 cup Parsley(chopped, for garnish)
- 2 Baguettes(for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Drain and rinse the soaked black-eyed peas.
๐ก ์ ๋ฌธ๊ฐ ํ: Soaking overnight helps reduce cooking time and improves digestibility. - 2
Heat the palm oil or vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb or beef cubes on all sides. Remove the meat and set aside.
- 3
Add the chopped onions and bell pepper to the pot. Sautรฉ until softened, about 5-7 minutes.
- 4
Stir in the minced garlic and Scotch bonnet pepper (if using) and cook for 1 minute until fragrant.
- 5
Add the tomato paste, smoked paprika, and ground coriander. Cook, stirring, for 2 minutes to toast the spices.
- 6
Return the browned meat to the pot. Add the drained black-eyed peas, bay leaves, stock, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer.
- 7
Simmer until the meat is tender and the black-eyed peas are cooked through. Stir occasionally and add more stock or water if the stew becomes too thick.
- 8
Remove the bay leaves. Taste and adjust seasoning as needed.
๐ก ์ ๋ฌธ๊ฐ ํ: Ndambe can also be served as a spread by mashing some of the peas and vegetables. - 9
Serve hot, garnished with fresh parsley. Traditionally served with baguettes for scooping.
๐ก ์ ๋ฌธ๊ฐ ํ: For a street food style, split baguettes lengthwise, fill generously with the Ndambe stew, and serve.
๐ก ์ ๋ฌธ๊ฐ ํ
- โRed palm oil adds a distinct flavor and color, but vegetable oil can be substituted.
- โAdjust the amount of Scotch bonnet pepper to your spice preference.
- โIf using canned black-eyed peas, rinse them well and add them in the last 15 minutes of cooking.
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- Add diced sweet potatoes or yams to the stew along with the peas.
- For a vegetarian/vegan version, omit the meat and use vegetable stock.