Nyambeh Nyebeh (Cassava and Beans)
Nyambeh Nyebeh is a traditional Gambian dish I ate a lot of during my childhood. It’s actually one of my favorite comfort dishes. “Nyambeh” means Cassava and “Nyebeh” means beans making this a mainly Cassava and Bean Dish! Typically the cassava and the sweet potato are eaten boiled together with the mashed beans and a simple yet a tasty spicy onion gravy as well as fried fish, but having the root vegetables roasted adds a layer of comfort and satiety while eating the meal. Instead of opting for the spicy onion gravy, the mushroom and bell pepper gravy will instead add a nourishing boost of nutrients and extra flavour as well as color to the overall meal making this popular Gambian dish a feast to celebrate.
Ingredients:
for the mashed beans:
440g black eyed peas/beans
1800ml water
⅓ - ½ tsp coarse sea salt
for the roasted cassava and sweet potatoes:
2 - 3 tubers of cassava root
4 - 5 large murakasi sweet potatoes
salt to taste
water to boil
1 tsp paprika powder
1 tsp cumin powder
1 tsp ground black pepper
½ tsp coarse sea salt
1 tsp toasted sesame oil
2 tbsp extra virgin olive oil
for the mushroom and bell pepper gravy:
2 tbsp extra virgin olive oil
350g white onions, peeled and sliced
22g, 6 - 7 garlic cloves, peeled and sliced
485g multicoloured sweet bell peppers, deseeded and sliced
340g large portobello mushroom caps, rinsed and drained
1 heaped tsp whole fennel seeds
1 ½ tsp coarse sea salt
2 tsp ground black pepper
1 tsp crushed red pepper flakes or ½ a habanero pepper
Directions:
for the mashed beans:
Pour the black eyed beans in a bowl and sort through them to remove any rotten bits and possibly pebbles
Wash it with fresh water once to twice and cover the beans with lots of water til about 6 to 7 inches above the level of the beans and let the beans soak overnight to help the quicker cooking time.
On the next day, the beans would be plumped and doubled in size. Drain the water from the beans then wash again with fresh water.
Pour the cleaned beans to a large stock pot or saucepan together with the pre-measured water.
Bring to a boil on high heat then add in salt to taste.
Continue boiling the beans until they have soften.
Reduce the heat and let the beans continue to simmer until it turns mushy. This will take about 1 hour and 40 minutes
for the roasted cassava and sweet potatoes:
While the beans is cooking, prepare the cassava and sweet potatoes.
For the cassava, cut cross-sectionally into large chunks. With a paring knife, make a shallow slit in the skin along the length of the cassava chunk and gently slide the knife under the skin and around the chunk to remove the skin.
Cut in half along the length and remove the middle stick and soak in very lightly salted water to reduce the starch content from the cassava.
For the sweet potato, peel with a potato peeler or leave unpeeled according to preference. Cut into large chunks and soak in very lightly salted water to prevent the flesh of the sweet potato from turning brown.
In a large stock pot with lots of fresh water, add in the cassava and bring to a boil for 10 minutes on high heat. Then add in the sweet potato chunks, ensuring that there is enough water in the pot to almost submerge the new addition. Bring to a boil for another 12 minutes.
Test their doneness by lightly pricking the cooked cassava and sweet potatoes with a fork. They should be softened.
Turn off the heat, drain the cooked cassava and sweet potatoes and set aside.
Preheat oven to 400˚F and combine together the paprika powder, cumin powder, ground black pepper, coarse sea salt, toasted sesame oil, and extra virgin olive oil to make a spiced dressing.
Divide the boiled cassava and sweet potatoes between two parchment-lined baking sheets and drizzle the spice dressing upon them.
Toss the elements on the baking sheets to ensure that they are well coated with the dressing.
Transfer them to the oven to roast for 40 to 50 minutes until crispy and golden.
Once done, remove from the oven and set aside to cool.
for the mushroom and bell pepper gravy:
While the cassava and sweet potatoes are roasting, warm up a large cast iron on high heat.
Add in the extra virgin olive oil, sliced onions, and garlic cloves. Stir well and sauté for 2 to 3 minutes. Season with whole fennel seeds, coarse sea salt, ground black pepper, crushed red and pepper flakes or habanero pepper. Stir well to evenly distribute the seasonings and sauté for 5 to 7 minutes.
Add in the sliced mushrooms, fold in well and sauté for 4 -5 minutes for the mushrooms to sweat, then add in the sliced bell peppers.
Cover with a lid or a double foil and let the gravy steam for 4 to 5 minutes.
Remove the foil and garnish with fresh thyme sprigs.
Serve all three together: mashed beans, roasted cassava and sweet potatoes with the mushroom and bell pepper gravy and enjoy every spoonful!
