Ndambe Black Eyed Pea Stew

Serves 4  |  Prep: 15 min  |  Cook: 55 min  |  Total: ~70 min (plus 1 hr soak)

A deeply comforting Senegalese stew. Black eyed peas, sweet potato, and Jamm Jamm sauce simmer into something that tastes like it cooked all day.

Ingredients

•       1 cup Jamm Jamm Smoky West African Tomato Sauce

•       ½ lb black eyed peas, soaked in water for 1 hour

•       3 cups water (divided)

•       1 tbsp olive oil

•       1 medium onion, finely chopped

•       ½ lb sweet potatoes, cut into 1-inch cubes

•       1 cup okra, cut into 1-inch pieces (optional)

•       Salt and black pepper to taste

Method

1.    Cook the black eyed peas: Bring the soaked peas and 2 cups of water to a gentle boil. Reduce to a simmer and cook for 25–30 minutes, until tender but not falling apart. Salt lightly toward the end of cooking. Drain and set aside.

2.    Build the base: In a wide sauté pan or shallow pot over medium-low heat, warm the olive oil. Add the chopped onion and cook slowly until soft and translucent, about 5–7 minutes. Do not brown.

3.    Incorporate the sauce: Stir in the Jamm Jamm sauce. Allow it to gently reduce for 3–5 minutes, letting the oils bloom and the sauce thicken slightly.

4.    Cook the sweet potatoes: Add the sweet potato cubes and 1 cup of water to just cover. Bring to a simmer, cover partially, and cook until potatoes are tender, about 12–15 minutes.

5.    Finish the dish: Fold in the cooked black eyed peas and okra (if using). Season with salt and pepper. Simmer uncovered for 8–10 minutes until the stew thickens. Add more water if too thick.

6.    Rest and serve: Remove from heat and let rest for 5 minutes. Taste and adjust seasoning. Serve over rice or with warm bread.

Key Tips

Tip:  Soaking the peas for a full hour (or overnight) dramatically reduces cook time and improves texture. This stew thickens as it cools — add a splash of water when reheating.