Entree: Senegal – Northern Senegal – Ndambé (Hearty black-eyed pea and peanut stew with smoked fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 1 hr

Total 2 hrs

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb dried black-eyed peas, soaked overnight and drained
- 6 cups (1.4 L) water or low-sodium vegetable stock, plus more as needed
- 1 lb smoked mackerel or smoked white fish, bones removed and flaked
- 3 tbsp (45 ml) peanut oil or neutral oil
- 2 medium onions, finely chopped (about 8 oz)
- 3 cloves garlic, minced (about 0.53 oz)
- 1 large tomato, diced (about 6 oz)
- 2 tbsp tomato paste
- 1/2 cup natural smooth peanut butter
- 1-2 small Scotch bonnet or habanero peppers, whole or pierced (adjust to heat preference)
- 1 tsp smoked paprika
- 1 tsp ground cayenne or to taste
- 1 bouillon cube (optional) or 1 tsp stock powder
- Salt to taste
- 2 tbsp chopped fresh parsley or cilantro for garnish
- 1 tbsp (15 ml) fresh lime juice (optional)
- Cooked white rice or millet, for serving

Show original ingredient measurements

- 1 lb (454 g) dried black-eyed peas, soaked overnight and drained
- 6 cups (1.4 L) water or low-sodium vegetable stock, plus more as needed
- 1 lb (450 g) smoked mackerel or smoked white fish, bones removed and flaked
- 3 tbsp (45 ml) peanut oil or neutral oil
- 2 medium onions, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 15 g)
- 1 large tomato, diced (about 6 oz / 170 g)
- 2 tbsp (30 g) tomato paste
- 1/2 cup (128 g) natural smooth peanut butter
- 1-2 small Scotch bonnet or habanero peppers, whole or pierced (adjust to heat preference)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cayenne or to taste
- 1 bouillon cube (optional) or 1 tsp (5 g) stock powder
- Salt to taste
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish
- 1 tbsp (15 ml) fresh lime juice (optional)
- Cooked white rice or millet, for serving

Instructions

1. Place soaked and drained black-eyed peas in a large pot, cover with 6 cups (1.4 L) of water or stock, bring to a simmer, and cook until tender but not mushy, about 35–45 minutes. Skim foam as needed.
2. While peas cook, heat peanut oil in a large skillet over medium heat. Add chopped onions and cook until soft and translucent, 6–8 minutes. Add garlic and cook 1 minute until fragrant.
3. Stir in diced tomato and tomato paste; cook 3–4 minutes until the tomato breaks down. Add smoked paprika and cayenne; cook 1 minute to bloom spices.
4. In a bowl, whisk peanut butter with 1 cup (240 ml) of hot cooking liquid or stock from the peas until smooth and pourable. Add peanut mixture to the skillet and stir to combine.
5. Transfer the peanut-tomato mixture to the pot with the cooked peas. Add the whole or pierced Scotch bonnet pepper and the bouillon cube if using. Simmer gently for 10–15 minutes, adding more stock or water if the stew is too thick.
6. Remove the Scotch bonnet pepper (or leave for a stronger heat) and stir in flaked smoked fish. Heat through gently for 3–5 minutes, taking care not to break the fish too much. Taste and adjust salt and heat.
7. Finish with chopped parsley or cilantro and a splash of lime juice if using. Serve hot over cooked white rice or millet so the grains soak up the rich peanut sauce.