Ndambé Stew

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 carrots, sliced 2 carrots, sliced
• 1 eggplant, diced 1 eggplant, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (200g) peanut butter 1 cup (200g) peanut butter
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cups (400g) cooked black-eyed peas 2 cups (400g) cooked black-eyed peas
• 2 chili peppers, finely chopped 2 chili peppers, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 5g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 15g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Stir in the diced bell peppers, carrots, eggplant, and tomatoes. Cook for 5 minutes, allowing the vegetables to soften.
4. 4.
   In a separate bowl, whisk together the peanut butter and vegetable broth until well combined.
5. 5.
   Pour the peanut butter mixture into the pot, followed by the cooked black-eyed peas, chopped chili peppers, ground cumin, and paprika. Stir everything together.
6. 6.
   Reduce the heat to low and let the stew simmer for 30 minutes, allowing the flavors to meld together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Ndambé stew hot, garnished with fresh cilantro. Enjoy with steamed rice or couscous.

Treat your ingredients with care...

• Peanut butter — Use natural peanut butter without added sugar or hydrogenated oils for the best flavor and texture.
• Black-eyed peas — If using canned black-eyed peas, rinse them thoroughly before adding to the stew to remove excess sodium.

Tips & Tricks

• For a spicier stew, add more chili peppers or a dash of cayenne pepper.
• Adjust the consistency of the stew by adding more vegetable broth if desired.
• Garnish with crushed peanuts for an extra crunch.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.
• Experiment with different vegetables such as okra or sweet potatoes to personalize the stew to your liking.

Serving advice

Serve the Ndambé stew in deep bowls, accompanied by a generous portion of steamed rice or couscous. The fluffy grains will soak up the flavorful sauce, enhancing the overall experience. Add a sprinkle of fresh cilantro on top for a burst of freshness and color.

Presentation advice

Present the Ndambé stew in a rustic clay pot or a colorful ceramic bowl to showcase its vibrant colors. Place a small dish of crushed peanuts on the side for guests to sprinkle on top, adding an appealing texture. Serve with a side of warm bread or flatbread to complete the meal.