In Senegal, you would first go the local bakery to buy a fresh baguette, and then head to your favorite ndambe vendor who will have a pot of spicy beans or lentils. They will then smother it on your baguette. Ndambe is often eaten as a breakfast food but I served it cut up in pieces as the starter for our Senegalese meal.
I absolutely loved this recipe and will make this sandwich often. Senegal is known for its excellent cuisine and Ndambe did not disapoint! It is spicy and full of wonderful flavor. You could easily make this recipe vegetarian if you chose to do so.
Did you know that Senegal is 96 percent Muslim yet their first president was Catholic. A tolerant country the world could learn from. If you would like to learn more about this beautiful country be sure to check out “Our Journey to Senegal” to learn morn. There you will find recipes for a complete and authentic Sengalese meal. Recipes like Thieboudienne which is the national dish as well as a delicious salad made from avocado, mango and citrus. Thiakry is a lovely light pudding dessert that is made from millet and easily made compliant if following the plant paradox diet.
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Ndambe (Spicy Bean Sandwich)
Ingredients
- 1 1/4 cups Black-eyed peas
- 1 1/2 lbs beef cut into bite size chunks
- 2 medium onions finely chopped
- 1/4 cup oil
- 2 teaspoons chili powder or to taste
- 1 Tablespoon vinegar
- 2 cloves garlic
- 2 Tablespoons Tomato paste
- 2 loaves French Baguette
- 1 pinch salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Prepare black-eyed beans per package directions then cook in boiling water until tender about 1 hour. (Please note: do not put any salt in the water)
- Put the cut of pieces of beef into a pot. Add a cup of water. Cook for 10 minutes and then drain the broth and reserve.
- Add the oil into the pot with the boiled beef and add in the onions. Brown them stirring occasionally for about 5 minutes.
- Dilute the tomato paste with 1/4 cup of water. Add into the pot, mix well and cook for 5 more minutes. Stir so it does not stick.
- Add 1/2 cup of water, the chopped garlic, vinegar maggi, chili pepper, a pinch of salt and a 1/2 teaspoon of black pepper.
- Add the beans and broth that has been reserved
- Stir well and cook over medium heat for 15 minutes
- Smother the Ndambe on two french baguettes and cut each in half on the diagonal.
- Serve warm
