🇸🇳 Senegalese Cuisine

Ndambé

Spiced Black-Eyed Bean Stew

Prep Time 45 min

Servings 6

Difficulty Easy

Calories 324 kcal

A thick, boldly spiced black-eyed bean stew simmered in tomato and onion, served as a beloved street-food filling or hearty vegetarian main.

Ingredients

3 cups black-eyed beans, soaked overnight
3 tomatoes, blended
2 tbsp tomato paste
2 onions, chopped
2 scotch bonnet peppers
3 cloves garlic, minced
2 tbsp vegetable oil
1 bouillon cube
1 bay leaf
Salt and pepper to taste
Water to cover

Instructions

1 Drain soaked beans and boil in fresh water until tender, about 30 minutes. Drain, reserving some liquid.
2 Heat oil in a pot, sauté onions and garlic until golden.
3 Add tomato paste and cook 2 minutes. Add blended tomatoes and cook 10 minutes.
4 Add beans, bay leaf, scotch bonnet, bouillon, and reserved bean liquid.
5 Simmer 15 minutes, mashing some beans against the pot to thicken the stew.
6 Season to taste and serve in bread or over rice.

Did You Know?

Ndambé sandwiches are the ultimate Dakar street food — vendors scoop the stew into crusty baguettes and top with onion sauce and hot pepper, creating Senegal's best grab-and-go meal.