Pain ndambé

Name: Pain ndambé
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Sénégal
Ingredients: 4 individual bread rolls about 100 g each; 500 g already cooked black-eyed peas, rinsed and drained; 200 g sliced onions; 250 g crushed tomatoes; 20 g tomato paste; 2 chopped garlic cloves; 20 ml neutral oil; 150 ml potable water initially, adjusted; 10 ml food vinegar; ¼ teaspoon salt and pepper, adjusted

🥖 Individual bread rolls filled with black-eyed peas simmered in onion-tomato sauce, without meat.

Ingredients

4 individual bread rolls about 100 g each
500 g already cooked black-eyed peas, rinsed and drained
200 g sliced onions
250 g crushed tomatoes
20 g tomato paste
2 chopped garlic cloves
20 ml neutral oil
150 ml potable water initially, adjusted
10 ml food vinegar
¼ teaspoon salt and pepper, adjusted

Preparation

Weigh 500 g already cooked, rinsed, drained black-eyed peas. Do not start with dry beans; keep cold during preparation.

Soften onions in oil about 8 minutes. Add garlic, tomatoes and paste; stir about 7 minutes without burning.

Add peas and 150 ml water. Simmer about 15 minutes, stirring until hot and thick; extend as needed to reheat beans to 74°C.

Mash two spoonfuls against pan side and mix back to thicken. Add water if dry or reduce a few minutes if runny.

Add vinegar, taste then adjust pepper and salt. Keep hot briefly while preparing bread, without long waiting.

Slit four rolls lengthwise without fully separating halves. Warm briefly if desired and share all filling equally.

Serve one freshly filled roll per person. Optional chili separately; no mayonnaise, meat or cheese in this version.