Black-Eyed Pea and Sweet Potato Stew

Black-Eyed Pea and Sweet Potato Stew, The Milk Street Cookbook © 2019 by Christopher Kimball, photographs by Connie Miller of CB Creatives.

Black-Eyed Pea and Sweet Potato Stew, The Milk Street Cookbook © 2019 by Christopher Kimball, photographs by Connie Miller of CB Creatives.

Christopher Kimball’s James Beard and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.

Now featuring more than 300 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels.

At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all day methods. Instead, every recipe has been adapted and tested for home cooks like you. You’ll find simple recipes that deliver big flavours and textures fast, such as:

    • Stir-Fried Chicken with Snap Peas and Basil
    • Cacio e Pepe
    • No-Sear Lamb or Beef and Chickpea Stew
    • Somali Chicken Soup
    • Roasted Cauliflower with Miso Glaze
    • Black-eyed Pea and Sweet Potato Stew
    • French Apple Cake
    • And Central Mexican Guacamole and Israeli Hummus—classics with a twist!
Organized by type of dish—from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts—this book is an indispensable reference that will introduce you to extraordinary new flavours and ingenious techniques.


The Milk Street Cookbook, Christopher Kimball



The Milk Street Cookbook: The Definitive Guide to the New Home Cooking, Including Every Recipe from Every Episode of the TV Show, 2017-2020 is available at and






Black-Eyed Pea and Sweet Potato Stew

Start to finish: 40 minutes / Servings: 6

Both sweet potatoes and black-eyed peas are staples of West African cooking. In this recipe for Senegalese ndambe (pronounced NAM-bay), they’re simmered together to make a hearty vegetarian stew. Canned black-eyed peas keep this dish fast and simple.

Dont use neutral-flavoured oil in place of the coconut oil. Coconut oil particularly unrefined-infuses the stew with a sweet flavour while adding richness.


2 tablespoons unrefined coconut oil

large yellow onion, finely chopped

Kosher salt and ground black pepper

8 medium garlic cloves, minced

2 Fresno chillies, stemmed and sliced into thin rings

Three 14½-ounce cans black-eyed peas, rinsed and drained

2 bay leaves

1 Black-Eyed Peapound sweet potatoes, peeled and cut into 12-inch cubes

1 pound plum tomatoes, cored and chopped

1 cup finely chopped fresh flat-leaf parsley

2 tablespoons lemon juice, plus lemon wedges, to serve


  1. In a large Dutch oven over medium heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until the onion is light golden brown and softened, 7 to 10 minutes.
  2. Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes. Off heat, stir in the tomatoes, parsley and lemon juice. Taste and season with salt and pepper. Serve with lemon wedges.
  3. Stir in the garlic and chilies, then cook until fragrant, about 30 seconds. Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, for about 15 minutes.


Excerpted from THE MILK STREET COOKBOOK © 2019 by Christopher Kimball, photographs by Connie Miller of CB Creatives. Used with permission of Little, Brown and Company, New York.  All rights reserved.

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