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Senegalese Spiced Black Eyed Pea Ndambe Skillet

Name: Senegalese Spiced Black Eyed Pea Ndambe Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 3 cups Cooked black-eyed peas, rinsed and drained; 1 large Yukon gold potato, diced into 1/2-inch cubes; 1 large Yellow onion, finely chopped; 3 tbsp Tomato paste; 4 cloves Garlic, minced; 0.5 small Scotch bonnet pepper, minced; 2 cups Halal vegetable broth, low-sodium; 2 tbsp Vegetable oil

A comforting, hearty stew of black-eyed peas and tender potato cubes simmered with rich tomato paste, garlic, and hot chili.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Tomato Paste Reduction

Caramelizing tomato paste with aromatics to eliminate raw acidity and establish a concentrated stew base.

Instructions

Step 1: Heat vegetable oil in a deep skillet or heavy saucepan over medium heat.
Step 2: Add finely chopped yellow onion and saute for 5 minutes until soft and translucent.
Step 3: Add minced garlic, scotch bonnet pepper, and tomato paste. Cook, stirring continuously, for 3 minutes until the tomato paste turns deep dark red.

Step 4: Pour in the diced Yukon gold potatoes and low-sodium vegetable broth, stirring to scrape up any paste sticking to the pan bottom.

Step 5: Bring the mixture to a boil, then lower the heat to medium-low, cover, and simmer for 10 minutes until potatoes are partially tender.

Step 6: Add the cooked black-eyed peas to the skillet, stirring carefully to mix them into the braising liquid.

Step 7: Cover and continue simmering for another 10 minutes until the potatoes are completely tender and the gravy has thickened.

Step 8: Mash a small handful of peas against the pan wall to enrich the sauce, season with salt to taste, and serve hot.

Cooking tips

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.

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