Black-eyed pea and sweet potato stew (Ndambe)

Ingredients

• 1 cup black-eyed peas/ beans (soaked overnight) (You can use can as wel1)
• 3 tablespoons vegetable oil
• 1 large onions (chopped)
• 2-3 cloves garlic (minced)
• 1 teaspoon minced ginger
• 1 bay leaf
• 2-3 tomatoes (pureed/ diced)
• fresh pepper like scotch bonnet, chili etc (as required (minced))
• 1 shrimp stock cube / shrimp powder (optional)
• freshly ground black pepper plus salt (as required)
• 1 large sweet potato (peeled and cut into bite sizes)

Instructions

1. 1

   If using raw beans, soak the beans overnight. When ready, rinse and pour into a saucepan and put on high heat to boil. Add salt at the latter part of cooking when the black-eyed peas are almost soft.

2. 2

   Preheat an oven to 375°F or 190°C. Spread the sweet potatoes over a baking tray and bake in the preheated oven for 35 to 40 minutes till cooked through. The baking time will vary with the sizes of the potatoes.

3. 3

   Pour 3 tablespoons of oil into a saucepan. Add the chopped onions. Sauté the onions till translucent. Add the minced ginger. garlic, pepper and bay leaf. Sauté till fragrant. Add chopped or pureed tomatoes and bring to a simmer.

4. 4

   Simmer for about 10 minutes, add shrimp stock powder and freshly ground pepper and stir.

5. 5

   Add the boiled beans and simmer for about 5 minutes. Add the sweet potatoes. Taste and check for salt. Serve.