Ingredients
- Beans (Ndiébbé): Cornels (cowpeas), soaked and pre-boiled.
- Beef (Ndawal): Cut into bite-sized pieces.
- Onions: Cut into cubes.
- Fresh tomatoes: Mixed.
- Tomato concentrate: For rich color and thick sauce.
- Potatoes: Cut into cubes and fries.
- Oil: For browning meat and for frying.
- Nokoss (seasoning base): A blend of garlic, pepper and local spices.
- Bay leaves: For the aroma.
- Chili pepper: For spice.
- Salt: Depending on taste.
- Paprika: For flavor and color.
- Vinegar and Sugar: Added in small quantities to balance the acidity of the tomatoes.
Instructions
- Sear the meat: Heat the oil in a pot and add the beef pieces. Fry them until they are golden brown.
- Add the aromatics: Add the bay leaves, one split chili pepper and the salt.
- Braise the meat: Add water to the pot and simmer the beef until tender.
- Add the onions: Once the water has reduced, stir in the diced onions and cook until softened.
- Tomato base: Add the tomato paste and the mixed fresh tomatoes. Let the sauce simmer.
- Season: Add the paprika and “nokoss” seasoning mix. Mix well to combine all the flavors.
- Fry the potatoes: While the sauce is simmering, fry the potato cubes in a separate pan until golden brown.
- Mix: Add pre-boiled beans to tomato sauce and meat. Let it cook together so the beans absorb the flavors.
- Balance the sauce: Stir in a small amount of vinegar and sugar.
- Final step: Add the fried potatoes to the pot. Stir gently and simmer for a few more minutes until the oil rises to the surface.
- Serve: Serve your “Ndambé” in a bowl, usually accompanied by bread (baguette).