Ndambe is a black-eyed pea stew eaten in Senegal in the morning, often tucked into bread. Sweet potato is more than a vegetable here; it thickens the stew. As it cooks, it breaks down and binds the sauce while softening the earthy flavor of the black-eyed peas. Add the tomatoes and tomato paste at the end because their acidity can make the pea skins tough if added too early.
Drain the soaking water. Add the black-eyed peas to 1,200 ml fresh water with the bay leaf and bring to a boil. Skim off the foam and cook for 40 minutes. They are ready when a pea can be mashed between your fingers.
Heat the oil in a separate pan. Add the finely chopped onion and minced hot pepper and cook for 8 minutes, until the edges are lightly browned.
Cut the sweet potato into large 3-centimeter chunks and add them to the black-eyed peas. Add the sautéed onion and cook for 10 minutes.
Add the diced tomato, tomato paste, and salt; simmer for 8 more minutes.
Cook uncovered for 10 minutes. Some of the sweet potato should break down and thicken the sauce, while some pieces remain intact. The sauce should fall slowly from a spoon.
Soak the black-eyed peas in cold water for 6–8 hours, then drain. Cut the sweet potato into large pieces; small pieces will break down completely in 20 minutes, leaving no chunks in the stew.
Tatlı patatesi börülceden sonra ekleme sırası doğru, birlikte atınca patates dağıldı ve börülce diri kaldı. Salçayı yağda kavurmak da gerekiyor, doğrudan suya attığımda çiğ salça tadı yahninin tamamına sindi.
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