Sauce Haricots (Ndambé, Abobo, Koki, Véyi) by @niangcook

N/A

4 servings

🫘

200 g

Black Eyed Peas

🥩

500 g

Beef

🫑

1

Green Pepper

🧄

3 cloves

Garlic

🧅

2

Spring Onion

🧂

5 ml

Salt

🌶️

1 tsp

Pepper

🌶️

2.3 g

Paprika

🌿

2.1 g

Cumin

🍛

2 g

Curry Powder

🌶️

1 tsp

Chilli

🧅

2

Onion

🍅

10 ml

Tomato Paste

💧

1.5 L

Water

🟠

130 ml

Red Palm Oil

Preparation Steps

  1. Step 1/11

    Rinse the 200 g black-eyed peas thoroughly in cold water, then soak them in plenty of water for 8 to 12 hours.

    black-eyed peas
    water
    🫗colander
    🥣mixing bowl

  2. Step 2/11

    Drain the soaked black-eyed peas, then place them in the large cooking pot with 1 L of the water.

    black-eyed peas
    water
    🫗colander
    🍲large cooking pot
    🧪measuring jug

  3. Step 3/11

    Bring the peas to a boil, then simmer them for about 45 minutes until they are beginning to soften.

    black-eyed peas
    🍲large cooking pot
    🥄wooden spoon

  4. Step 4/11

    Finely chop the green bell pepper, 3 garlic cloves, 2 spring onions, and 2 onions.

    green bell pepper
    garlic
    spring onions
    onions
    🔪chef's knife
    🪵cutting board

  5. Step 5/11

    Combine the green bell pepper, garlic, spring onions, salt, black pepper, paprika, cumin, curry powder, and chili pepper to make the marinade.

    green bell pepper
    garlic
    spring onions
    salt
    black pepper
    paprika
    ground cumin
    curry powder
    chili pepper
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/11

    Coat the 500 g beef with the marinade, then leave it to rest for 15 minutes.

    beef
    green bell pepper
    garlic
    spring onions
    salt
    black pepper
    paprika
    ground cumin
    curry powder
    chili pepper
    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/11

    Add the marinated beef and chopped onions to the pot, then stir for 5 minutes over medium heat.

    beef
    onions
    🍲large cooking pot
    🥄wooden spoon

  8. Step 8/11

    Stir in the 2 tsp tomato paste, then cook it for 2 minutes to deepen its flavor.

    tomato paste
    🍲large cooking pot
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/11

    Pour in the remaining 500 ml water, then simmer the sauce uncovered for 35 to 45 minutes until the meat is tender and the beans are creamy.

    water
    black-eyed peas
    beef
    🍲large cooking pot
    🥄wooden spoon
    🧪measuring jug

  10. Step 10/11

    Stir in 125 ml red palm oil, then simmer for 5 minutes until the oil is fully incorporated.

    red palm oil
    🍲large cooking pot
    🥄wooden spoon
    🧪measuring jug

  11. Step 11/11

    Serve the black-eyed pea sauce hot with cooked white rice.

    cooked white rice
    🥄wooden spoon

Composition

Ingredients

Types

Legumes, Meat, Vegetables, Herbs and Spices, Condiments, Liquids, Oils

Ingredients

Black eyed peas, Beef, Green pepper, Garlic, Spring onion, Salt, Pepper, Paprika, Cumin, Curry powder, Chilli, Onion, Tomato paste, Water, Red palm oil

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Egg-free, Nut-free

Calories

640 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 62g, Fat: 28g, Fiber: 11g, Sugars: 5g

Nutritional Information

Minerals

Iron: 6.8mg, Potassium: 860mg, Magnesium: 88mg, Zinc: 7.2mg, Sodium: 690mg

Vitamins

Vitamin A: 610µg, Vitamin C: 28mg, Vitamin B12: 2.1µg, Folate: 150µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, large cooking pot, mixing bowl, wooden spoon, measuring spoons, measuring jug, colander

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Stew, Sauce

Occasions

Lunch, Dinner, Family Meal, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African, Ivorian

Geographic

Senegal, West Africa

Various

Aspect

Texture

Creamy, Tender, Hearty, Thick, Saucy

Flavors

Savory, Earthy, Spicy, Smoky, Rich, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 to 3 months (Store in freezer-safe airtight portions,Thaw overnight in the refrigerator,Reheat thoroughly before serving)