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

1. 1

   In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and 1/2 teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes.

2. 2

   Stir in the garlic and chilies, then cook until fragrant, about 30 seconds.

3. 3

   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, until the flavors meld, about 15 minutes.

4. 4

   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.

5. 5

   Off heat, add tomatoes, parsley and lemon juice, salt and pepper to taste, and serve.

* Per serving · 4 servings · Values may vary.