Black-eyed pea and sweet potato stew (Ndambe) from The Milk Street Cookbook (2017-2021): The Definitive Guide to the New Home Cooking, Featuring Every Recipe from Every Episode of the TV Show (page 69) by Christopher Kimball

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Notes about this recipe

  • rhb on October 25, 2022

    We liked this a lot. I used what I had on hand so made some substitutions and it was still really good! I used refined coconut oil and did not have any parsley. I had dried black-eyed peas so I soaked them for 6 hours and added 10 to 15 minutes to step 2 and put in 2 t salt here instead of in step 3. I used 1 1/2 cups of dried black-eyed peas because that is all I had on hand (full substitution should be 2.25 cups...3/4 cup = 1 can).

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