Ndambé | FoodieAtlas

Ingredients

2 cups black-eyed peas, soaked overnight and drained
1/2 lb (225 g) beef or lamb, cut into small pieces (optional)
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 large tomato, chopped
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper (optional, for heat)
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups water or vegetable broth
1 bell pepper, chopped
1 cup carrots, chopped
Fresh parsley or cilantro, chopped (for garnish)
Fresh baguette or cooked rice, for serving

Instructions

Cook the Meat (Optional)

If using meat, heat the vegetable oil in a large pot over medium-high heat.

Add the beef or lamb pieces and cook until browned on all sides. Remove the meat and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion and sauté until golden brown, about 5-7 minutes.

Add the minced garlic and cook for another minute.

Add Tomatoes and Spices

Stir in the chopped tomato and tomato paste. Cook until the tomato begins to break down and the mixture thickens, about 5 minutes.

Add the ground cumin, ground coriander, ground cayenne pepper (if using), paprika, salt, and ground black pepper. Cook for another 2 minutes.

Combine Ingredients

Return the browned meat to the pot (if using).

Add the soaked black-eyed peas and stir to combine.

Pour in the water or vegetable broth and bring to a boil.

Simmer

Reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the black-eyed peas are tender. Stir occasionally to prevent sticking.

Add Vegetables

Add the chopped bell pepper and carrots to the pot. Continue to simmer for another 15-20 minutes, or until the vegetables are tender.

Adjust Seasoning

Taste and adjust seasoning as needed.

Serve

Garnish with chopped fresh parsley or cilantro.