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‘Ndambe’ Black-Eyed Pea Stew
Chef Pierre shines a light on native ingredients in this nourishing West African stew, known as 'ndambe' in Senegal. Black-eyed peas, sweet potatoes, and okra simmer in a rich tomato base, teeming with spices like cumin and smoked paprika. A traditional parsley and garlic sauce is served on the side, adding an herbaceous drizzle to this hearty dish.
Nutritional facts
Protein
15g
Carbs
88g
Calories
690
Fat
36g
Ingredients
Canola and Olive Oil Blend, Bay Leaf, Habanero Peppers, Sweet Potatoes, Extra Virgin Olive Oil, Red Onion, Black-eyed Peas, Black Pepper, Cumin, Tomato Paste, Garlic, Sugar, Onion, Jasmine Rice, Kosher Salt, Okra, Ginger, Green Bell Pepper, Cayenne Powder, Italian Parsley
Reviews
4.0
Based on 83 reviews
tabitha cawthorne · 04/25/25
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About Pierre Thiam
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food namely Nigerian, Senegal, Ghana and Côte d'Ivoire. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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