Ndambé (Senegalese Spiced Black-Eyed Bean Sandwiches)
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Ingredients
- 800 g tinned black-eyed beans
- 2 onions
- 2 tbsp tomato purée
- 400 g chopped tomatoes
- 3 garlic cloves
- 1 scotch bonnet chilli
- 2 bay leaves
- 4 tbsp vegetable oil
- 400 g crusty bread
Nutrition (per serving)
- Calories
- 652 kcal
- Protein
- 24.9 g
- Carbohydrate
- 88.8 g
- of which sugars
- 12.7 g
- Fat
- 16.9 g
- of which saturates
- 1.7 g
- Fibre
- 16.3 g
- Salt
- 2.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan over a medium heat and fry the sliced onions for 8 minutes until soft and golden.
- 2
Add the crushed garlic, the finely chopped scotch bonnet (deseeded for less heat) and the tomato purée and fry for 2 minutes. Add the chopped tomatoes and bay leaves and simmer for 8 minutes.
- 3
Drain and rinse the black-eyed beans, add them with 100ml water and simmer for 10 minutes, mashing about a third of the beans, until thick enough to spoon into bread without running. Season with salt and remove the bay leaves.
- 4
Cut the bread (Dakar's breakfast stalls use baguette) into 4 lengths, split them open and fill generously with the hot ndambé.
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