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Milk Street Recipe

Black-Eyed Pea and Sweet Potato Stew (Ndambe)

40 minutes

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Black-Eyed Pea and Sweet Potato Stew (Ndambe)

Both sweet potatoes and black-eyed peas are staples of West African cooking. In this recipe for Senegalese ndambe (pronounced NAM-bay), they're simmered together to make a hearty vegetarian stew. Our version is based on a recipe from Pierre Thiam's “Yolele!” cookbook. Canned black-eyed peas keep this dish fast and simple.

6

Servings

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.

40 minutes

Reviews
SHIH-TAO C.

Made this one twice already and will make it again and again. It is flavorful with depth. Comparing to another African black eyed peas stew (red-red), this one nailed.

Laura S.

Excellent and full of flavor, especially considering it's vegan! I couldn't find any black-eyed peas, so I used white beans, and that was tasty. Don't skimp on the garlic; that's part of what makes this dish.

Linda W.

Excellent! Substitute if necessary but don't omit anything; all ingredients are important for depth and richness of flavor.

Darleen Perri F.

Made this tonight with a bit of trepidation because my daughter says she does not like sweet potato or tomatoes. She eagerly ate a full bowl after a few tentative bites. This is a keeper. Thank you!

Lee C.

OK... I normally dislike anyone who comments on a recipe and then goes on to say how they modified it. But, let's face it, soup in Summer is not where it's at. But make it into a stew that you can serve over rice and now you're talkin'! So here goes. I made according to recipe EXCEPT that I cut the water down to 3 cups, used only 2 cans of BE peas, substituted cilantro for parsley, and served over coconut rice. AND..... the crowd went wild!! Amazing flavors! Definitely a keeper (and we're not usually a Vegetarian-for-dinner Family!).

Jennifer H.

I used all the modifications mentioned above and used just 1 pepper instead of the 2 recommended. The recipe was delicious over basmati rice. The lemon favor came through and was a really nice touch. Probably would have been just fine with two peppers. Great meal for a vegetarians!

Renee H.

I've made this a couple of times now and love it. Want to make it again without the oil as I try to stay away from oils and will saute the onion in water and maybe add coconut aminos or a few fresh coconut flakes.

Brian W.

This was our plan for New Year's black-eyed peas. Well, we could only find one can of black-eyed peas so mixed with a can each of Crowder peas and black beans we had in the pantry. The dish was delicious and we'll definitely make it again. I would encourage you use a BIG dutch oven like the recipe calls for....I thought I could get away with a 4qt but had to transfer to a larger pot. I only had a couple of Jalapeno's so I used them with some Thai birds eye chili's which provided nice spice.
Delicious, healthy and straight forward to prepare. A winner.


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