February 16, 2021 by Pierre Thiam
Ndambe: the hearty Senegalese stew is made with stewed black eyed peas and sweet potatoes. In the countryside it’s enjoyed on its own, while in Dakar it’s usually served up by street food vendors on a fresh baguette and wrapped in butcher paper for a hearty breakfast on the go. Here, Pierre pairs our umami Afro-Funk Fonio Chips with his ndambe recipe, tops the whole thing with shredded cheddar and finishes it under the broiler. It is quite the snack (or dinner!). Serve topped with Pierre’s Casamance Mango Salsa for a burst of freshness.
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 bay leaf
- 2 tomatoes, puréed or diced
- 1 cup vegetable stock or water
- 1 habanero or scotch bonnet pepper, seeded and minced
- Salt + freshly ground black pepper
- 4 cups black-eyed peas, soaked + cooked, or canned (rinsed and drained)
- 1 sweet potato, peeled, diced, and blanched
- 1 (5 oz) bag Afro-Funk Fonio Chips
- 1 ½ cups shredded extra sharp cheddar
- Casamance green mango salsa, or any salsa
- Sour cream
- Scallions, sliced
- 01 .
In a large pot, warm oil over medium heat. Add the onions, garlic and ginger. Stir with a wooden spoon and cook until fragrant and soft, about 3 minutes.
- 02 .
Add the bay leaf and tomatoes. Cook for 10 minutes or until the tomato mixture has cooked down a bit.
- 03 .
Add vegetable stock and bring to a boil. Once boiling, add the minced pepper and salt + freshly ground black pepper. Reduce to a low simmer for 10 to 15 minutes.
- 04 .
Gently fold in the cooked black eyed peas and blanched sweet potato and cook for another 5 minutes (add more stock if it’s a little dry).
- 05 .
Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil and spread fonio chips on a baking sheet.
- 06 .
Top with cheddar cheese and dot with black eye peas & sweet potato mixture.
- 07 .
Broil in the preheated oven until the cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
- 08 .
Top nachos with Casamance green mango salsa, sour cream and scallions.
New Year’sFonioPeas & Greens