Prepare black-eyed beans per package directions then cook in boiling water until tender about 1 hour. (Please note: do not put any salt in the water)

Put the cut of pieces of beef into a pot. Add a cup of water. Cook for 10 minutes and then drain the broth and reserve.

Add the oil into the pot with the boiled beef and add in the onions. Brown them stirring occasionally for about 5 minutes.

Dilute the tomato paste with 1/4 cup of water. Add into the pot, mix well and cook for 5 more minutes. Stir so it does not stick.

Add 1/2 cup of water, the chopped garlic, vinegar maggi, chili pepper, a pinch of salt and a 1/2 teaspoon of black pepper.

Add the beans and broth that has been reserved

Stir well and cook over medium heat for 15 minutes

Smother the Ndambe on two french baguettes and cut each in half on the diagonal.

Serve warm