Senegalese Black-Eyed Pea And Sweet Potato Soup (Ndambe) - cooking recipe

Ingredients

2 tablespoons coconut oil
1 large yellow onion, finely chopped
kosher salt & fresh ground pepper, to taste
8 medium garlic cloves, minced
2 fresno chilies, stemmed and sliced into thin rings (can substitute jalapenos)
3 (14 ounce) cans black-eyed peas, drained and rinsed
2 bay leaves
1 lb sweet potato, in 1/2-inch cubes
1 lb plum tomato, cored and chopped
1 cup flat leaf parsley, chopped
2 tablespoons lemon juice, plus lemon wedges, to serve

Preparation

In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and 1/2 teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes.
Stir in the garlic and chilies, then cook until fragrant, about 30 seconds.
Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.
Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes.
Off heat, add tomatoes, parsley and lemon juice, salt and pepper to taste, and serve.