classic Ghanaian recipes, others using readily available ingredients and adventures

classic Ghanaian recipes, others using readily available ingredients and adventures

Black-eyed pea and sweet potato stew

This black-eyed pea and sweet potato stew are very comforting. It is a staple in Senegal and is called ndambe.

It is interesting how food plays out in different regions.

I have been making black-eyed pea and sweet potato stew for a while now, thinking I have invented a great meal that fits within my budget. However, I recently found out whiles strolling the cool streets of the world wide web that it is a staple in Senegal.

Huh! there is nothing new under the sun.

The recipe is very basic, we make a tomato based stew, add in the black-eyed beans and the sweet potatoes later. I bake my sweet potatoes and add them to the stew when it is done cooking. But I realised the Senegalese either boil the sweet potatoes before adding them to the stew or add the raw potatoes to the stew earlier to cook.

Black eyed pea and sweet potato stew (Ndambe)
Black-eyed pea and sweet potato stew (Ndambe)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This is a tomato based stew using black-eyed peas and sweet potatoes.

Course: Main Course
Cuisine: Senegalese
Keyword: Black-eyed pea
Servings: 4
Author: Marianjules| BiscuitsandLadles
Ingredients
  • 1 cup black-eyed peas/ beans (soaked overnight) You can use can as wel1
  • 3 tablespoons vegetable oil
  • 1 large onions chopped
  • 2-3 cloves garlic minced
  • 1 teaspoon minced ginger
  • 1 bay leaf
  • 2-3 tomatoes pureed/ diced
  • fresh pepper like scotch bonnet, chili etc as required (minced)
  • 1 shrimp stock cube / shrimp powder optional
  • freshly ground black pepper plus salt as required
  • 1 large sweet potato peeled and cut into bite sizes
Instructions
  1. If using raw beans, soak the beans overnight. When ready, rinse and pour into a saucepan and put on high heat to boil. Add salt at the latter part of cooking when the black-eyed peas are almost soft.

  2. Preheat an oven to 375°F or 190°C. Spread the sweet potatoes over a baking tray and bake in the preheated oven for 35 to 40 minutes till cooked through. The baking time will vary with the sizes of the potatoes.

  3. Pour 3 tablespoons of oil into a saucepan. Add the chopped onions. Sauté the onions till translucent. Add the minced ginger. garlic, pepper and bay leaf. Sauté till fragrant. Add chopped or pureed tomatoes and bring to a simmer.

  4. Simmer for about 10 minutes, add shrimp stock powder and freshly ground pepper and stir.

  5. Add the boiled beans and simmer for about 5 minutes. Add the sweet potatoes. Taste and check for salt. Serve.