Senegalese · beginner
Senegalese Spiced Black Eyed Pea Ndambe Skillet
A comforting, hearty stew of black-eyed peas and tender potato cubes simmered with rich tomato paste, garlic, and hot chili.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a deep skillet or heavy saucepan over medium heat.
- 02
Add finely chopped yellow onion and saute for 5 minutes until soft and translucent.
- 03
Add minced garlic, scotch bonnet pepper, and tomato paste. Cook, stirring continuously, for 3 minutes until the tomato paste turns deep dark red.
- 04
Pour in the diced Yukon gold potatoes and low-sodium vegetable broth, stirring to scrape up any paste sticking to the pan bottom.
- 05
Bring the mixture to a boil, then lower the heat to medium-low, cover, and simmer for 10 minutes until potatoes are partially tender.
- 06
Add the cooked black-eyed peas to the skillet, stirring carefully to mix them into the braising liquid.
- 07
Cover and continue simmering for another 10 minutes until the potatoes are completely tender and the gravy has thickened.
- 08
Mash a small handful of peas against the pan wall to enrich the sauce, season with salt to taste, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Tomato Paste Reduction
Caramelizing tomato paste with aromatics to eliminate raw acidity and establish a concentrated stew base.
Notes from the kitchen
- Mashing a portion of the beans at the end creates a thick, satisfying gravy naturally.
- Pre-diced uniform potato pieces ensure even cooking alongside the pre-cooked beans.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.