Nyambeh Nyebeh
Nyambeh Nyebeh is a popular Gambian street food and comfort dish made primarily from boiled cassava and mashed beans, often served with a flavorful stew or gravy. It's a hearty and satisfying meal, showcasing the staple ingredients of Gambian cuisine.
🧂 Ingredients
- 440 g Black-eyed peas (beans)(dried)
- 1800 ml Water(for boiling beans)
- 2 tubers Cassava root(peeled and cut into large chunks)
- 4 large Sweet potatoes(peeled and cut into large chunks)
- 2 medium Onions(finely chopped)
- 6 cloves Garlic(peeled and sliced)
- 485 g Bell peppers (mixed colors)(deseeded and sliced)
- 340 g Portobello mushrooms(rinsed and sliced)
- 2 tbsp Extra virgin olive oil
- 2 tbsp Tomato paste
- 1 whole Scotch bonnet pepper or habanero(optional, for heat)
- 1 heaped tsp Fennel seeds
- 1 tsp Ground black pepper
- 1.5 tsp Coarse sea salt(or to taste)
- 2 sprigs Fresh thyme sprigs(for garnish)
- 1 optional Seasoning cube
👨🍳 Instructions
- 1
Rinse the dried black-eyed peas thoroughly and soak them in plenty of water overnight or for at least 6-8 hours. Drain and rinse again.
💡 Tip: Soaking helps to reduce cooking time and makes the beans more digestible. - 2
Place the soaked beans in a large pot with 1800ml of fresh water. Bring to a boil, then reduce heat and simmer for about 1 hour and 40 minutes, or until the beans are very soft and mushy. Add salt towards the end of cooking.
💡 Tip: You can mash the beans further with a potato masher or immersion blender if desired. - 3
While the beans are cooking, prepare the cassava and sweet potatoes. Peel the cassava and sweet potatoes, then cut them into large, uniform chunks. Soak them in lightly salted water for about 15 minutes to remove excess starch from the cassava.
💡 Tip: Soaking the cassava helps to prevent it from becoming too starchy and gummy. - 4
Drain the cassava and sweet potatoes. Place the cassava in a pot with enough water to cover and bring to a boil for 10 minutes. Add the sweet potato chunks to the same pot, ensuring they are submerged. Boil for another 12-15 minutes, or until both are fork-tender but not falling apart.
💡 Tip: Do not overcook the root vegetables, as they will be served with the stew. - 5
To prepare the gravy, heat olive oil in a large skillet over medium heat. Add the chopped onions and sliced garlic, sautéing for 2-3 minutes until softened.
- 6
Add the fennel seeds, salt, and black pepper. Stir well and cook for another 5-7 minutes until the onions are golden.
- 7
Add the sliced mushrooms and cook for 4-5 minutes until they release their moisture. Then, add the sliced bell peppers and the whole scotch bonnet pepper (if using).
- 8
Stir in the tomato paste and cook for 1-2 minutes. Add about 1/2 cup of water (or vegetable stock) to create a sauce consistency. Cover the skillet and let the gravy steam for 4-5 minutes.
💡 Tip: Adjust water amount to achieve desired gravy thickness. - 9
Remove the whole scotch bonnet pepper before serving if you don't want excessive heat. Garnish the gravy with fresh thyme sprigs.
💡 Tip: If you prefer a smoother gravy, you can blend it briefly. - 10
To serve, place a portion of the boiled cassava and sweet potatoes on a plate. Top with a generous serving of the mashed beans and then ladle the flavorful mushroom and bell pepper gravy over everything.
💡 Tip: Serve immediately.
💡 Pro Tips
- ✓For a richer flavor, you can add a seasoning cube to the gravy.
- ✓If you don't have portobello mushrooms, other types like cremini can be used.
- ✓Adjust the amount of scotch bonnet pepper to control the spice level.
- ✓This dish is often served with fried fish on the side.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a spicy onion gravy instead of the mushroom and bell pepper gravy.
- A small amount of ground roasted peanuts can be added to the gravy for extra flavor and texture.