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Sweet Potato and Black-Eyed Pea Stew

6 Servings

45 minutes

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Ndambe (pronounced NAM-bay), a stew of black-eyed peas, tomatoes and onion, is found throughout Senegal, often with bits of lamb or beef added. We speed cooking time by using canned black-eyed peas in place of dried, making it an option for a weeknight dinner. Serve with rice or fonio, or do as they do in Senegal—mashed slightly and spread over a split baguette.




Don't use neutral-flavored oil in place of the coconut oil. Coconut oil, particularly unrefined coconut oil, infuses the stew with a sweet aroma and distinctive flavor.

45 minutes


  • 2

    tablespoons coconut oil, preferably unrefined

  • 1

    large yellow onion, chopped


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Cindy B.
January 1, 2023
Family requests this dish
I use this recipe every year for our traditional New Year’s feast, and always get compliments.
Renee H.

Is this recipe correct? I've made it a few times and I thought it was 3 cans of black-eyed peas? Also, removed the plum (roma) tomatoes.

Lynn C.

Hi Renee -

This version of stew was included in our Milk Street Vegetables book so it calls for a smaller amount of beans to highlight the vegetables and we used a more generic description for the tomatoes. The other version can be found here -

The Milk Street Team

Sharon S.

Made a few additions to this stew which we thought was good but needed more kick. Used chicken broth instead of water, added cilantro at the end and also cooked some millet (the fornio recommended is a type of millet) and added it at the end, which helped thicken the broth so it was more stew-like. A healthy way to begin 2022!