Ndambé à la Sauce Tomateh (Bean and Meat Stew in Tomato Sauce)
Ndambé à la Sauce Tomate (Bean and Meat Stew in Tomato Sauce) is a traditional Senegalese recipe for a classic stew of beef and black-eyed beans (cowpeas) in a tomato and onion sauce flavoured with chillies. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Bean and Meat Stew in Tomato Sauce (Ndambé à la Sauce Tomate).
Place the beans in a large bowl, cover with plenty of water and set aside to soak for 2 hours. After this time, drain the beans, place in a large pan, cover with water and bring to a boil. Cook for 60 minutes, topping up the water as necessary, until the beans are tender enough to be easily crushed between your thumb and forefinger. Drain the beans and set aside.
In the meantime, cut the meat into bite-sized pieces. Add to a pan with 300ml (1 1/4 cups) water. Bring to a simmer and cook for 10 minutes. Turn the stock into a bowl and set aside.
Add the oil to the meat and fry for 8 minutes to brown then add the onion and brown for 5 minutes, stirring occasionally. Now stir in the chopped chilli and the garlic. Fry briefly as you blend the tomato purée to a paste with 150ml (3/5 cup) warm water.
Add the tomato mixture to the meat, bring to a simmer and cook for 5 minutes, stirring occasionally.
Now add 300ml (1 1/4 cups) water along with the vinegar, stock cube, a good pinch of salt and a teaspoon of ground black pepper. Bring to a simmer then stir in the drained cowpeas. Stir well to combine and cook for 15 minutes, until everything is hot through and the sauce has reduced to coat the beans.
Serve hot, accompanied by a baguette or crusty bread.
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