Ndambé with a Lithuanian Twist

Ingredients

In this Lithuanian adaptation of Ndambé, we incorporate smoky bacon and potatoes to add richness and comfort to the dish. The traditional Senegalese flavors are enhanced with Lithuanian ingredients and cooking techniques, resulting in a unique fusion of flavors. We alse have the original recipe for Ndambé, so you can check it out.

• 2 cups (400g) dried black-eyed peas 2 cups (400g) dried black-eyed peas
• 6 cups (1.4L) water 6 cups (1.4L) water
• 4 slices smoky bacon, diced 4 slices smoky bacon, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 large tomatoes, diced 2 large tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 medium potatoes, peeled and cut into chunks 2 medium potatoes, peeled and cut into chunks
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon thyme 1 teaspoon thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 18g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the black-eyed peas under cold water and soak them in water overnight. Drain and rinse before using.
2. 2.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Add the diced tomatoes and tomato paste to the pot. Cook for a few minutes until the tomatoes start to break down.
5. 5.
   Add the soaked black-eyed peas, potatoes, paprika, thyme, bay leaf, and enough water to cover the ingredients. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour or until the beans and potatoes are tender.
7. 7.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
8. 8.
   Serve the Ndambé hot, garnished with fresh parsley. Enjoy with crusty bread or rice.

Treat your ingredients with care...

• Black-eyed peas — Soaking the dried black-eyed peas overnight helps to reduce the cooking time and ensures they cook evenly.
• Smoky bacon — Look for bacon with a strong smoky flavor to enhance the overall taste of the stew.

Tips & Tricks

• For a vegetarian version, omit the bacon and use smoked paprika to add a smoky flavor.
• Adjust the spiciness by adding chili flakes or hot sauce if desired.
• Serve the stew with a dollop of sour cream or yogurt for added creaminess.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and flavorful meal.
• Experiment with different types of beans, such as kidney beans or pinto beans, for a variation in texture and flavor.

Serving advice

Serve the Ndambé with a side of crusty bread or steamed rice to soak up the flavorful sauce. It can also be enjoyed on its own as a hearty and satisfying meal.

Presentation advice

Garnish the Ndambé with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl to showcase the rich and comforting stew.