Senegalese Black-Eyed Pea and Sweet Potato Soup (Ndambe)

Name: Senegalese Black-Eyed Pea and Sweet Potato Soup (Ndambe)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Senegambian (Wolof)
Ingredients: 2 tbsp coconut oil; 1 large yellow onion; kosher salt & fresh ground pepper; 8 medium garlic cloves; 2 fresno chilies; 3 can black-eyed peas (14 ounce); 2 bay leaves; 1 lb sweet potato; 1 lb plum tomato; 1 cup flat leaf parsley; 2 tbsp lemon juice

Black-eyed peas, potato and fresno chilies simmered on the stove and spiced with bay leaves for a Senegambian soup.

1 hr · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: easy

1
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.
10 min
2
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.
3
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.
15 min
4
Off heat, add tomatoes, parsley and lemon juice, salt and pepper to taste, and serve.