Nyambeh Nyebeh
A step by-step instruction on how to prepare Nyambeh Nyambeh
Ingredients
- 2 cups black-eyed peas (pre-soaked overnight)
- 1 medium onion, finely chopped
- 2-3 cloves of garlic, minced
- 1 teaspoon ground cayenne pepper (adjust to taste)
- 1 teaspoon ground paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Vegetable oil
- Salt to taste
- Water
- Fresh parsley or cilantro for garnish
Instructions
- Drain and rinse the pre-soaked black-eyed peas. Place them in a large pot and cover with water. Bring to a boil and cook for about 30-40 minutes or until the peas are tender but not mushy. Drain and set aside.
- In a large skillet, heat about 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the cooked black-eyed peas to the skillet and mix well with the onion and garlic.
- Add the ground cayenne pepper, paprika, ground ginger, ground cumin, and salt to the peas mixture. Adjust the seasoning according to your taste preferences. Stir to coat the peas evenly with the spices.
- Continue to cook the peas mixture for another 5-7 minutes, allowing the flavors to meld together. If the mixture becomes too dry, you can add a little water to prevent sticking.
- Once the Nyambeh Nyebeh is well-cooked and the flavors are well combined, remove from heat.
- Serve the Nyambeh Nyebeh in bowls, garnished with fresh parsley or cilantro for a burst of freshness.
- This dish can be enjoyed on its own as a vegetarian main, or as a side dish alongside rice, bread, or other staples.
Notes
Enjoy your homemade Nyambeh Nyebeh, a delicious and flavorful African dish!
Tried this recipe?Let us know how it was!