A vegan take on a Senegalese street food sandwich. Crusty baguette and a spicy filling made with mushrooms, black eyed beans and sweet potato.
4.50 from 2 votes
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Course Main
Cuisine Senegalese
Servings 4
Ingredients
Ndambé
2tablespoonsvegetable oil
1medium oniondiced
300gchestnut mushroomsroughly chopped
2clovesgarlicminced
1spicy red chilliminced
1tablespoontomato purée
½teaspoonsmoked paprika
1bay leaf
1sweet potatodiced
200mlvegan beef stockor mushroom stock
1tin black eye peasdrained and rinsed
Sandwich
3tablespoonsvegan mayo
1tablespoonchilli saucemore or less for desired heat
1lemonhalf juiced, half wedges
2French crusty baguettes
Salad, optional
½cucumber
1red bell pepper
10cherry tomatoes
½teaspoonchilli flakes
Parsley
Instructions
Ndambé Filling
Heat the oil in a large pot over medium heat. Once hot add the mushrooms with a pinch of salt and sauté until the mushrooms are starting to brown around the edges and most of their liquid has been released. This will take around 8 minutes.
Add the diced onion and sauté until soft and translucent, around 4 minutes.
Add the minced garlic and chilli and continue to sauté until fragrant, around 1 minute.
Now add the tomato purée and continue to sauté until the purée turns a deep red colour, around 2 minutes.
Add the smoked paprika, bay leaves, diced sweet potato and the vegan stock. Mix well then cover the pot and bring to a boil. Turn down to a gentile simmer.
Simmer the sweet potatoes until they are fork tender, around 15 minutes stirring often.
The salad and chilli mayo can be made while the sweet potatoes are cooking.
Next, add the drained beans, mix well and continue to cook, with the lid off, until most of the liquid has cooked off and you are left with a thick sandwich-filling texture. The sweet potatoes will start falling apart and thicken the sauce.
Taste and adjust the seasoning. We added ½ teaspoon of salt. The amount of salt needed will depend on the amount of salt in the stock.
Salad, optional
The salad is optional, however, the crunch adds an extra texture to the dish.
Dice the cherry tomatoes, bell pepper and cucumber into small pieces and add to a bowl. Add a pinch of salt and mix to coat in the salt. Leave aside for 5 minutes.
Drain any liquid at the bottom of the bowl.
Add the chilli flakes, lemon juice and chopped parsley. Mix well then taste for seasoning.
Sandwich
Mix the vegan mayo and chilli sauce in a small bowl then spread the sauce on both sides of a crusty French baguette.
Serve plenty of the Ndambé filling hot with the optional salad. Serve with lemon wedges to be squeezed over before eating.
Notes
Any leftover filling can be kept in the fridge and used over the next few days.