Senegalese Black-Eyed Pea and Sweet Potato Soup (Ndambe)

I created my first recipe book after I had moved from California to Michigan. That first holiday season away, I got lots of calls requesting certain long-standing family recipes that I had gathered from Moms, Gramas, Aunties, and friends over the years. That next holiday season, everyone got a recipe book with all those and more. I added family stories and memories as well. It’s time these recipes were updated, digitized and shared more broadly. 20 years later, we have lots of new favorites and many old favorites are being converted to Gluten-Free versions. Disclaimer: I’m not a kitchen trouble-shooter, so if you have a recipe that doesn’t turn out for you or you need substitutions, I won’t be able to help you. Just know, that if it didn’t work in my kitchen as it is written, it won’t be here. =)

2 tablespoons coconut oil

1 large yellow onion, finely chopped

kosher salt & fresh ground pepper, to taste

8 medium garlic cloves, minced

2 fresno chilies, stemmed and sliced into thin rings (can substitute jalapenos)

3 (14 ounce) cans black-eyed peas, drained and rinsed

2 bay leaves

1 lb sweet potato, in ½-inch cubes

1 lb plum tomato, cored and chopped

1 cup flat leaf parsley, chopped

2 tablespoons lemon juice, plus lemon wedges, to serve

Note: Ingredients may have been altered from the original.

Directions at food.com

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