Senegalese Black-Eyed Pea and Sweet Potato Soup (Ndambe)
"Super quick and easy vegan recipe that will please even the meat-lovers from Milk Street TV. The addition of the lemon juice, fresh herbs, and tomatoes at the end of the cooking time gives the soup an amazing freshness! Filling without being the least bit heavy."
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion, finely chopped
- kosher salt & fresh ground pepper, to taste
- 8 medium garlic cloves, minced
- 2 fresno chilies, stemmed and sliced into thin rings (can substitute jalapenos)
- 3 (14 ounce) cans black-eyed peas, drained and rinsed
- 2 bay leaves
- 1 lb sweet potato, in 1/2-inch cubes
- 1 lb plum tomato, cored and chopped
- 1 cup flat leaf parsley, chopped
- 2 tablespoons lemon juice, plus lemon wedges, to serve
directions
- In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes.
- Stir in the garlic and chilies, then cook until fragrant, about 30 seconds.
- Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.
- Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes.
- Off heat, add tomatoes, parsley and lemon juice, salt and pepper to taste, and serve.
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Reviews
-
Glad to find the recipe. I saw part of the show; missed most of the Sengalese chef preparing it, so don’t know how much, if any, changes they made to his recipe. I made it as given except I didn’t use any oil. I lightly browned the onion in a dry stockpot, adding wee bit of broth as needed. I thought it called for a lot of salt, 2tsp with the onions, and 2tsp more when adding the sweet potatoes, so I reduced it by one tsp. But after it was completed, I tasted it and decided to add the fourth tsp of salt. Yum!
RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
