Ndambé Blanc (White Bean and Meat Stew) is a traditional Senegalese recipe for a classic stew of beef and black-eyed beans (cowpeas) in an onion sauce flavoured with chillies and mustard made without tomatoes (hence a 'white' sauce). The full recipe is presented here and I hope you enjoy this classic Senegalese version of: White Bean and Meat Stew (Ndambé Blanc).
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Typical Senegalese Ndambe is a dish of meat and cowpeas in a tomato base. This white version is made without the tomatoes. If the beans are cooked in advance, this is a very easy dish to prepare.
Ingredients:
150g (1 cup) of cowpeas (black-eyed beans)
500g (1 lb) of beef cut into small pieces
100ml (2/5 cup) of oil
2 onions, chopped
1 clove of garlic, chopped
2 tbsp Dijon mustard
1/4 tsp of hot chilli powder (or to taste)
1 level tsp of ground black pepper
1 tsp vinegar
1 Maggi bouillon cube
2 bay leaves
6 tbsp sweetcorn (optional)
Method:
Soak the beans in a large bowl with plenty of water for at least 2 hours beforehand. Drain the beans, transfer to a pan cover with water and cook for 60 minutes, or until tender (add more water half-way through cooking if needed). The cowpeas are done when they can be easily crushed between thumb and forefinger. When ready, drain the beans and set aside.
Put the meat in a pot, cover and cook for 10 minutes until it releases its liquid. Remove the liquid and cook for 5 minutes more, until the meat is dry. At this point add the oil and fry the meat for 5 minutes, until coloured.
Add the onions and garlic, mix well and fry for 5 minutes, until the onions have started to colour. At this point stir in 2 tbsp Dijon mustard, 1 tsp black pepper, 1/4 tsp hot chilli powder and the Maggi cube. Mix until the Maggi cube dissolves and cook for 2 minutes, stirring frequently.
Pour in 750ml (3 cups) water and season with a generous pinch of water. Stir to combine then add the bay laves. Cook for 25 minutes over medium heat, stirring 3 or 4 times during this period.
Now stir in the beans (and sweetcorn, if using) along with the vinegar. Continue cooking over low heat for 15 minutes until everything is hot and the flavours have melded. By the end of this time, the sauce should be very thick.
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