Ndambe (Senegalese Black-Eyed Bean Stew)
Senegalese dinner for one, on the table in 29 minutes. Vegan.
Per portion
Calories from protein 15%, carbs 57%, fat 28%. Estimated from the ingredients.
Roughly £1.90 a portion.
Method
- 1
Heat a splash of oil in a pan and fry the onion for 8 minutes until soft and translucent, adding the garlic for the last minute.
- 2
Stir in the tomato, tomato puree, ginger and chilli flakes, and cook for 2 minutes.
- 3
Add the sweet potato, black-eyed beans and stock, cover and simmer for 12–15 minutes until the sweet potato is tender and the stew has thickened. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 4
Squeeze in most of the lime juice, keeping back a wedge, and season to taste. Scatter with coriander and serve with the lime wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/ndambe-senegalese-black-eyed-bean-stew/
