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Milk Street Bowtie Black-Eyed Pea and Sweet Potato Stew (Ndambe)

Black-Eyed Pea and Sweet Potato Stew (Ndambe)

40 minutes

Free

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 beans keep this dish fast and simple.

2 tablespoons unrefined coconut oil
1 large yellow onion, finely chopped
Kosher salt and ground black pepper
8 medium garlic cloves, minced
2 Fresno chilies, stemmed and sliced into thin rings
3 14½-ounce cans black-eyed peas, drained and rinsed
2 bay leaves
1 pound sweet potatoes, peeled and cut into ½-inch cubes
1 pound plum tomatoes, cored and chopped
1 cup finely chopped fresh flat-leaf parsley leaves
2 tablespoons lemon juice, plus lemon wedges, to serve
Ingredients
  • 2

    tablespoons unrefined coconut oil

  • 1

    large yellow onion, finely chopped

  • Kosher salt and ground black pepper

  • 8

    medium garlic cloves, minced

  • 2

    Fresno chilies, stemmed and sliced into thin rings

  • 3

    14½-ounce cans black-eyed peas, drained and rinsed

  • 2

    bay leaves

  • 1

    pound sweet potatoes, peeled and cut into ½-inch cubes

  • 1

    pound plum tomatoes, cored and chopped

  • 1

    cup finely chopped fresh flat-leaf parsley leaves

  • 2

    tablespoons lemon juice, plus lemon wedges, to serve

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Black-Eyed Pea and Sweet Potato Stew (Ndambe)

Get Ready to Cook

6

Servings

40 minutes

Tip

Don't use neutral-flavored oil in place of the coconut oil. Coconut oil—particularly unrefined—infuses the stew with a sweet aroma while adding richness.

Ingredients
  • 2

    tablespoons unrefined coconut oil

  • 1

    large yellow onion, finely chopped

  • Kosher salt and ground black pepper

  • 8

    medium garlic cloves, minced

  • 2

    Fresno chilies, stemmed and sliced into thin rings

  • 3

    14½-ounce cans black-eyed peas, drained and rinsed

  • 2

    bay leaves

  • 1

    pound sweet potatoes, peeled and cut into ½-inch cubes

  • 1

    pound plum tomatoes, cored and chopped

  • 1

    cup finely chopped fresh flat-leaf parsley leaves

  • 2

    tablespoons lemon juice, plus lemon wedges, to serve

Step 1 of 2

Simmer the black eyed peas

2
tablespoons unrefined coconut oil
Kosher salt and ground black pepper
8
medium garlic cloves, minced
2
Fresno chilies, stemmed and sliced into thin rings
3
14½-ounce cans black-eyed peas, drained and rinsed

In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes. 


Stir in the garlic and chilies, then cook until fragrant, about 30 seconds. 


Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.

Step 2 of 2

Cook the sweet potatoes

1
pound sweet potatoes, peeled and cut into ½-inch cubes
1
pound plum tomatoes, cored and chopped
1
cup finely chopped fresh flat-leaf parsley leaves
2
tablespoons lemon juice, plus lemon wedges, to serve

Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes. 


Off heat, stir in the tomatoes, parsley and lemon juice. Taste and season with salt and pepper. Serve with lemon wedges.

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