Ndambe
The Quirky Foodster Team
Ingredients
- Dried black-eyed peas, soaked overnight — 400 g (2 cups)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Vegetable oil — 2 tbsp
- Tomato paste — 1 tbsp
- Scotch Bonnet pepper, whole — 1
- Water — 750 ml (3 cups)
- Salt, — to taste
- Fresh bread, to serve
Method
- Heat oil in a large pot and sauté the onion until softened.
- Add the tomato paste and chopped tomatoes, cooking until they break down into a sauce.
- Add the drained soaked black-eyed peas, scotch bonnet and water.
- Bring to a boil, then reduce heat and simmer 45-55 minutes until the peas are very tender.
- Season with salt and remove the scotch bonnet.
- Mash lightly if a thicker consistency is preferred, and serve hot with fresh bread.
Introduction: A hearty black-eyed pea breakfast stew, seasoned simply and served with bread.
Cultural Background: Ndambé is a beloved Senegalese breakfast, black-eyed peas simmered until tender and lightly seasoned, a filling and affordable way to start the day found at street stalls across Dakar and beyond.
Tips: Soak the peas fully overnight for even, quicker cooking. Keep the scotch bonnet whole to control heat while still infusing flavour.
Variations: Add a spoonful of palm oil for a richer, more traditional flavour; some vendors top with a fried egg for a heartier breakfast.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if too thick.
Nutrition: Approx. 280 kcal, 15 g protein, 42 g carbohydrate, 6 g fat per serving.
FAQs:
Q: Can canned black-eyed peas be used instead of dried?
A: Yes, though the texture and cooking time will differ; add canned peas later since they're already soft.
Q: Is ndambé typically vegetarian?
A: Yes, it is naturally vegetarian and vegan as written.
- Dried black-eyed peas, soaked overnight — 400 g (2 cups)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Vegetable oil — 2 tbsp
- Tomato paste — 1 tbsp
- Scotch Bonnet pepper, whole — 1
- Water — 750 ml (3 cups)
- Salt, — to taste
- Fresh bread, to serve
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