Join! 12 weeks for $1

Check out our latest issues.

Missy Robbins tells all.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

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

Black-Eyed Pea and Sweet Potato Stew (Ndambe)

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Black-Eyed Pea and Sweet Potato Stew (Ndambe)

Free

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

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

.
In the store
More

Mains

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.


Down arrow

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, 1 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 1 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.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Mains