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

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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.