Ndambé (Senegalese Bean Stew Sandwich)

Method

1. 1

   Dice the onion and mince the garlic.

2. 2

   Fry the onion and garlic in the pot until soft and fragrant, about 5 minutes.

3. 3

   Stir in the tomato paste and cook until it darkens and smells toasted, 2–3 minutes.

   💡 Don't rush this — a pale, unfried tomato paste tastes raw in the finished stew.

4. 4

   Add the sweet potato and enough water to cover; simmer 15 minutes until the sweet potato softens.

5. 5

   Add the beans and scotch bonnet and stew 20 minutes until thick, mashing some of the beans against the side of the pot to thicken the broth.

6. 6

   Taste and adjust the salt; fish out the scotch bonnet once the stew has enough heat for your liking.

7. 7

   Split warm baguettes lengthwise, ladle the ndambé in generously, and press shut for ten seconds so the bread soaks a little before eating.

   💡 The bread must soak a little — a dry ndambé sandwich is a missed opportunity.