Ndambé — black-eyed peas in tomato sauce
Tender black-eyed peas in a thick tomato and garlic sauce.
Active time25 min
Cooking1 h 15 min
Total2 hResting : 30 min
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Ingredients
- 3 garlic cloves
- 1 onion
- 250 g tomato paste
- 1500 ml water
- 250 ml sunflower oil
- 500 g dried black-eyed peas
- 1 pinch of ground black pepper — optional
- 1 pinch of salt — optional
Preparation
Cover the peas with hot water and soak for 30 min. Drain and discard the soaking water.
500 g dried black-eyed peas- mixing bowl
- colander
Peel and chop the onion and garlic. Put the peas in a saucepan with 1000 ml water. Simmer for about 50 min, until easily crushed. Keep the cooking liquid.
3 garlic cloves1 onion1500 ml water- knife
- chopping board
- saucepan
Heat the oil in a casserole. Soften the onion and garlic without burning them. Stir in the tomato paste. Add the remaining 500 ml water, then the peas and their liquid. Simmer for about 20 min, until the sauce has reduced by half and coats the peas. Add the optional salt and pepper if desired.
250 g tomato paste250 ml sunflower oil1 pinch of ground black pepper — optional1 pinch of salt — optional- saucepan
- spoon
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.