Ndambe (Peanut Bean Stew)
Senegalese peanut and black-eyed pea stew spiked with tomato and aromatics — hearty, vegan, and ready in under 20 minutes. Serve over rice.
- Total time
- 20 min
- Servings
- 4
- Calories
- 312
- Protein
- 12g
Ingredients
- ½ cup natural peanut butter (unsweetened)
- 2 cans (15 oz each) canned black-eyed peas
- 1 can (14.5 oz) diced tomatoes (canned)
- 1 medium yellow onion, chopped
- 1.5 cups vegetable broth or water
- 1 tbsp fresh ginger, minced
- ¼ tsp dried red chili flakes or hot pepper
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium-high. Add onion, cook until softened and translucent, ~3 minutes.
- 2
Stir in ginger and chili flakes, cook until fragrant, ~30 seconds.
- 3
Pour in broth and tomatoes with their juices. Bring to a simmer, then add drained black-eyed peas.
- 4
Whisk peanut butter into a small bowl with 1/4 cup warm water until smooth, then stir into the pot.
- 5
Simmer for 8 minutes, stirring occasionally, until the stew thickens and flavors meld.
- 6
Taste and season with salt and pepper. Serve hot over rice.
Tools you’ll need
- large pot (4-5 quart)
- wooden spoon
- small bowl
- whisk
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