Nyambeh Nyebbeh (Gambian Black-Eyed Peas and Cassava with Fried Fish)
Local name: Nyambeh nyebbeh
In short: Soft black-eyed peas in a palm oil, onion and chili sauce with boiled cassava and crisp fried snapper, a filling Gambian meal. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h 5 min
- Resting
- 4 h
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 770 kcal
Nyambeh nyebbeh is a filling Gambian plate of black-eyed peas (nyebbeh) and cassava (nyambeh), served with fried fish. The peas simmer until soft and are folded into a sauce of onions, hot chili and oil, then eaten with boiled cassava and crisp fish. It is humble food that needs only a handful of ingredients. Boiled sweet potato or plantain can replace the cassava.
Instructions
- Drain the soaked peas and put them in a large pot with the water. Bring to a hard boil and boil for 10 minutes, then lower the heat, cover and simmer for 35 to 45 minutes, until soft but still holding their shape.
- Meanwhile, boil the cassava in a separate pot of lightly salted water for 20 to 25 minutes, until a knife slides in easily. Drain and keep warm.
- Heat the palm oil in a pan over medium heat. Cook the onions for 8 minutes, until golden, then add the chili and cook for 2 minutes.
- Stir the onion mixture into the peas with 1 teaspoon of the salt. Simmer for 10 minutes, mashing a few peas against the side of the pot to thicken the sauce.
- Season the fish with the remaining salt, the lemon juice and the pepper. Heat the frying oil in a large pan over medium-high heat and fry the fillets for 3 to 4 minutes per side, until golden and the flesh flakes and reaches 63°C (145°F).
- Serve the peas in bowls, with the cassava and fried fish alongside and extra chili for those who want it.
Tips
- Cook cassava until completely tender, and never eat it raw. Peel it, remove the woody core and boil until a knife slides in easily. Sweet potato or boiled plantain are easy substitutes.
- Boil the peas hard for the first 10 minutes. For speed, use 3 cans of 400 g (14 oz) each, drained, and simmer them in the onion sauce for 15 minutes.
Questions and answers
What do nyambeh and nyebbeh mean?
Nyebbeh are black-eyed peas and nyambeh is cassava, so the name describes the two main parts of the plate.
Can I use another fish?
Yes. Any firm fish fillet, such as tilapia, catfish or cod, works. Fry it until the flesh flakes and reaches 63°C (145°F).
Can I make it without fish?
Yes. Skip the fish and serve the peas and cassava with fried plantain and extra chili for a fully plant-based plate.
How long does it take to make Nyambeh Nyebbeh (Gambian Black-Eyed Peas and Cassava with Fried Fish)?
About 1 h 30 min in total: 25 min of preparation and 1 h 5 min of cooking.
How many calories are in Nyambeh Nyebbeh (Gambian Black-Eyed Peas and Cassava with Fried Fish)?
About 770 kcal per serving, with 51 g of protein, 100 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 770 kcal |
|---|---|
| Protein | 51 g |
| Carbohydrates | 100 g |
| Fat | 19 g |
| Fiber | 11 g |
| Sugar | 8 g |
| Sodium | 930 mg |
Estimated values, calculated from the ingredients.
