BLACK-EYED PEA AND SWEET POTATO STEW (NDAMBE)

 

 

 

Ingredients

  • 2 TABLESPOONS UNREFINED COCONUT OIL
  • 1 LARGE YELLOW ONION, FINELY CHOPPED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 8 MEDIUM GARLIC CLOVES, MINCED
  • 2 FRESNO CHILIES, STEMMED AND SLICED INTO THIN RINGS
  • 3 14½-OUNCE CANS BLACK-EYED PEAS, DRAINED AND RINSED
  • 2 BAY LEAVES
  • 1 POUND SWEET POTATOES, PEELED AND CUT INTO ½-INCH CUBES
  • 1 POUND PLUM TOMATOES, CORED AND CHOPPED
  • 1 CUP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY LEAVES
  • 2 TABLESPOONS LEMON JUICE, PLUS LEMON WEDGES, TO SERVE

 

DIRECTIONS

    1. In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 1 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes. 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.