Nyambe Nyebeh (Gambian Cassava/Potato & Black-Eyed Pea Coconut-Tomato Skillet) – Authentic Gambia Recipe
Popular Gambian vegetarian pairing of tender roots and black-eyed peas in savory onion gravy.
- Country of Origin
- 🇬🇲 Gambia (West Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Cubed cassava or Yukon Gold potatoes, Tender black-eyed peas (nyebeh), Caramelized onions and tomatoes, Garlic, Ginger
Ingredients for Nyambe Nyebeh (Gambian Cassava/Potato & Black-Eyed Pea Coconut-Tomato Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed cassava or Yukon Gold potatoes, prepped into bite-sized pieces
- 1.5 cups tender black-eyed peas (nyebeh), washed and trimmed
- 1 cup caramelized onions and tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Gambia seasoning (ginger, thyme, black pepper, coconut/vegetable oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add cubed cassava or Yukon Gold potatoes and tender black-eyed peas (nyebeh) along with ginger, thyme, black pepper, coconut/vegetable oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with caramelized onions and tomatoes and serve straight from the skillet.