Ndambé (Senegalese Black-eyed Pea Stew)
Ndambé is a Senegalese stew built on black-eyed peas, simmered for two hours until they turn soft and rich. The meat is boiled first, then browned with onions in groundnut oil, which gives the pot a deep savory base before any water goes in. Tomato purée, tomato paste, vinegar and chile powder add body, tang and heat. It is a cheap, filling pot that feeds a small table.
Instructions
Cut the meat into small pieces and boil it in a pot of water for a short while. Drain it and set it aside.
Heat some groundnut oil in a skillet. Add the chopped onions and the drained meat, and fry them until both are well browned.
Tip the browned meat and onions into a large pot. Add the black-eyed peas, tomato purée, tomato paste, garlic, bay leaves, bouillon cube, vinegar, chile powder, salt and pepper.
Pour in enough water to cover everything generously. Simmer for 2 hours, until the peas are soft and the stew has thickened.
Taste the stew and adjust the salt, pepper and chile powder as you like before serving.
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