Place the black-eyed peas in a bowl, cover generously with cold water, and soak for at least 8 hours.

Drain and rinse the soaked black-eyed peas thoroughly.

Cut the stewing beef into bite-size cubes and finely chop the onion and tomatoes.

Blend the green bell pepper, spring onion, chili pepper, garlic, and fresh ginger into a smooth marinade.

Stir the salt, black pepper, paprika, and sweet chili powder into the blended marinade.

Heat the cooking oil in a large pot over medium-high heat and brown the stewing beef with a little salt and black pepper.

Add half of the marinade to the browned beef and cook for 5 minutes, stirring regularly.

Add the chopped onion and tomatoes to the pot, then cook over medium heat for 10 minutes.

Stir in the tomato paste and fry it for 1 to 2 minutes until it darkens slightly.

Pour in 1.5 L of water and add the bay leaves, drained black-eyed peas, and remaining marinade.

Bring the stew to a boil, then reduce to a simmer and cook uncovered for 45 minutes.

Taste the stew and adjust the seasoning with salt and black pepper as needed.

Simmer over low heat for a final 15 to 20 minutes, until the beef and peas are tender and the sauce is thick.

Remove the bay leaves and serve the Ndambé hot with warm bread.