Ndambe: Black-Eyed Pea and Sweet Potato Ragout
Simple, Vegan, Delicious
By Dara O’Brien
Creative Director, Lake Isle Press
I am a rule-follower from the word go—but I am also a New Yorker, so I jaywalk with abandon and can be counted on to cross against the light. That being said, I tend to keep off the grass, recycle studiously, and never go in through the out door.
When I learned about the Southern tradition of eating peas and greens for luck on New Year’s Day I thought that smacked of serving as a rule, so naturally, I started doing it. I plan on doing so again this year, but with a twist: I’m switching out the traditional Hoppin’ John for another black-eyed pea stew called ndambe. Since both dishes feature black-eyed peas, that doesn’t make me a rule-breaker, does it? More of a rule nudger, perhaps.
I got my ndambe recipe from “Yolele: Recipes From the Heart of Senegal” by Pierre Thiam, published by Lake Isle Press. I had tasted Pierre’s ndambe at his New York City restaurant, Teranga, and just loved it. I’d been meaning to try it for ages, so this was the excuse I needed.
There was one ingredient in the Teranga ndambe that’s not in the Yolele recipe, though, and that’s okra. I have avoided cooking with okra because of its reputation for slime. But I also figured okra had to have something to do with why the Teranga’s ndambe is so good. I looked into how to minimize the slime factor, and found that if I sautéed the okra in hot oil before incorporating it into the recipe that might help.
I did that, adding the okra to the ndambe at the same time as the black-eyed peas. No slime, and it tasted great. A few other tweaks: I cut the recipe in half and used canned black-eyed peas, and most of a can of Rotel Diced Tomatoes with Green Chilies instead of fresh plum tomatoes. An easy recipe, especially with my two shortcuts—plus it’s cheap and vegan to boot.
Thus, since I have a rule to adhere to and could use some good fortune, I will be serving ndambe on New Year’s Day this year. It may not be a purist’s peas and greens, but it’s my hope that with black-eyed peas (for prosperity), a side of greens (for money) and cornbread (for gold) I’ll be good to go…with any luck.
Ndambe
Black-Eyed Pea and Sweet Potato Ragout
Click here for printable recipe.
INGREDIENTS
1 pound black-eyed peas, soaked in water for 1 hour
1 quart water
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 onion, finely chopped
½ pound plum tomatoes, chopped
1 pound sweet potatoes, cut into 1-inch cubes
SERVES 8
PREPARATION
Boil the black-eyed peas gently in 1 quart water, 30 minutes. Add salt toward the end of the cooking time. Strain and set aside.
In a sauté pan over medium-low heat, heat the oil and sauté the onion until softened. Add the chopped tomatoes and allow to reduce, 5 to 10 minutes. Add the sweet potato cubes and enough water to cover. Simmer until the sweet potatoes are soft. Season, and add the black-eyed peas. Taste, adjust the seasoning, and allow to simmer 10 more minutes before serving.
Recipe from “Yolele! Recipes From the Heart of Senegal” by Pierre Thiam, Lake Isle Press, 2008
Ndambe | Dara O’Brien
NDAMBE RECIPE
from “Yolele! Recipes From the Heart of Senegal”
by Pierre Thiam, Lake Isle Press, 2008
By Pierre Thiam
“Fresh, lively, and intelligent, Thiam’s “Yolele “ documents, through good strong recipes, fine writing, and much marvelous photography, a fascinating food tradition and the culture in which it is embedded.” —Nach Waxman, Kitchen Arts & Letters
In this pioneering book, Chef Pierre Thiam, a native of Senegal, brings the cuisine of West Africa—including authentic Senegalese appetizers and street food like Shrimp and Sweet Potato Fritters, seafood dishes like Fish Stew (Caldou) or Black-Eyed Pea Salad (Salatu Niebe)—to the world.
TRY THESE OTHER RECIPES FROM CHEF PIERRE THIAM
Beet and Fonio Salad With Spicy Pickled Carrots
Chicken Yassa
Chocolate and Coconut Pudding with Raspberries
Creamy Fonio Cereal with Blueberries, Pomegranate, and Brown Butter
Five-Spice Duck
Fonio and Roasted Cauliflower Pilaf
Fonio and Plantain Pancakes
Fonio, Grilled Lamb Chops & Asparagus with Mafé Sauce
Green Plantain Chips
Jollof Fonio
Lamb Shank Mafé Recipe
Millet Beignets
Seafood and Okra Stew
Spicy Kelewele Fried Chicken
Spring Vegetable Fonio Pilaf
Sweet Potato, Green Plantain, and Scallion Latkes
Sweet Potato-Mango Spice Cake
FIND OUT MORE
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