Niébé (Black-eyed Pea Stew)

  • Total time - 1 hour 45 minutes
  • Preparation - 15 minutes (plus soaking the peas)
  • Cooking/Braising - 1 hour 30 minutes
  • Servings: 6
  • Country: Mali
A thick brown-red Niébé stew with black-eyed peas, tomato slices, and onion.

Black-eyed peas, or Niébé, are a major crop in Sub-Saharan Africa. They are cheap, nutritious, and form the basis of many hearty dishes. This stew is simple yet deep in flavour, especially thanks to the long cooking with aromatic vegetables.

Palm oil is traditionally used, which gives the dish a characteristic colour and a slightly nutty flavour. However, you can substitute it with regular vegetable oil if palm oil is not available.

Ingredients

For the Niébé Stew

  • 400 g black-eyed peas (Niébé), ideally soaked overnight
  • 500 ml water or vegetable broth
  • 2 large pieces onion, chopped
  • 3 cloves garlic, crushed
  • 2 tbsp tomato paste
  • 400 g crushed tomatoes (canned)
  • 3 tbsp palm oil (or vegetable oil)
  • 1 piece bay leaf
  • 0.5 tsp cayenne pepper or chili flakes (optional)
  • to taste salt and black pepper

For Serving

  • sufficient quantity cooked white rice or manioc

Instructions

Step 1: Preparing the Peas

If the peas are not soaked, rinse them and boil them in clean water for about 15 minutes. If soaked overnight, discard the soaking water and boil them in clean water until soft (about 45-60 minutes). Drain and set aside.

Step 2: Preparing the Base

In a pot over medium heat, heat the palm oil (or other vegetable oil). Add the chopped onion and sauté for 5–7 minutes until softened. Add the garlic and cook for 1 minute.

Step 3: Preparing the Sauce

Add the tomato paste and cook for 5 minutes, stirring constantly. Add the crushed tomatoes, bay leaf, cayenne pepper, salt, and black pepper.

Bring to a boil, reduce the heat, and cook for 10 minutes for the flavours to combine.

Step 4: Finishing the Stew

Add the cooked black-eyed peas and 500 ml of water or broth to the sauce. Mix well.

Cover and simmer for about 30 minutes. The sauce should thicken. If it is too thick, add more water. If too thin, cook uncovered.

Step 5: Serving

Remove the bay leaf. Serve the Niébé stew hot, traditionally with white rice, or with pieces of manioc or bread.