Black-Eyed Pea and Sweet Potato Stew (Ndambe)

Black-eyed peas are a West African staple. In this recipe for Senegalese ndambe (pronounced NAM-bay), they're simmered with sweet potatoes to make a hearty vegetarian stew. Canned black-eyed peas keep this dish fast and simple. 

Tip: Don't use neutral-flavored oil in place of the coconut oil or palm oil. Unrefined coconut oil or palm oil infuses the stew with additional flavors and sweet aroma while adding richness

3-4 servings:

1 tablespoons palm oil or unrefined coconut oil 

1 large yellow onion, finely chopped 

salt and ground black pepper 

4 medium garlic cloves, minced 

1 Fresno or jalapeno pepper, stemmed, seeded and finely diced

1 Serrano pepper, stemmed, seeded, and finely diced

1 sweet red pepper, seeded and sliced into thin pieces 

2 14-ounce cans black-eyed peas, drained and rinsed 

1 bay leaf

1/4 tsp cumin powder 

1/2 pound (or more) sweet potatoes, peeled and cut into 1/2-inch cubes 

1/3-1/2 pound plum tomatoes, cored and finely chopped 

1/4 cup finely chopped fresh flat-leaf parsley leaves 

2 tablespoons lemon juice 

DIRECTIONS 

01 

In a Dutch oven over medium, heat the palm oil until shimmering. Add the onion, 1 teaspoon salt and 1/4 teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes. Stir in the garlic and chilies and red pepper, then cook until fragrant, about 30 seconds. Add the black-eyed peas, bay leaf, cumin, and 3 cups vegetable broth. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.

02 

Stir in the sweet potatoes. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes. Add the tomatoes, stir, and heat an additional 5 min.  Off heat, stir in the parsley and lemon juice. Taste and season with salt and pepper if needed. 

Serve with hot white rice.