SAAFARA KITCHEN · SENEGALESE COOKING
Vegetarian Mboum with Black-Eyed Peas
Moringa, peanuts, and tender beans, served your way.
This plant-based Saafara adaptation combines earthy moringa with creamy black-eyed peas and a rich peanut sauce.
Serves: 4–6 · Prep: 25 minutes · Cook: about 50–60 minutes with cooked beans
Contains peanuts. Quantities and timings are a proposed home-kitchen adaptation.
Ingredients
- 3 cups cooked black-eyed peas, drained, approximately 500 g
- 200 g fresh moringa leaves, tough stems removed, or 35–40 g dried moringa leaves
- 200 g finely ground, unsweetened peanuts
- 250 g cabbage, cut into bite-size pieces
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 2 scallions, finely chopped
- 2 medium tomatoes, chopped
- 1 tablespoon tomato paste, optional
- 1 tablespoon neutral oil
- 1 litre vegetable stock, plus extra as needed
- ½ teaspoon smoked paprika, optional
- 1 small whole chili, optional
- Salt and black pepper, to taste
To serve
400 g dry Senegalese millet couscous, or Moroccan-style couscous or white rice prepared in a quantity suitable for 4–6 servings.
Preparation
- Prepare the moringa. Wash fresh leaves, blanch in boiling water for about 2 minutes, and drain. For dried leaves, rinse, soak in warm water for 15–20 minutes, and drain. Remove tough stems.
- Cook the aromatics. Warm the oil in a heavy pot. Cook the onion for 5 minutes. Add garlic and scallions and stir for another minute.
- Add the tomatoes. Stir in the tomatoes, optional tomato paste, and optional smoked paprika. Cook for 5 minutes.
- Start the sauce. Add vegetable stock, cabbage, and moringa. Bring to a gentle simmer.
- Add the peanuts. Whisk the ground peanuts with a little warm water until smooth. Stir gradually into the pot. Add the optional whole chili.
- Simmer gently. Cook partially covered for 25–35 minutes, stirring regularly, until the greens and cabbage are tender. Add stock or water as needed.
- Add the beans. Fold in the cooked black-eyed peas. Simmer for 10–15 minutes until heated through. Adjust seasoning.
- Serve. Spoon over your prepared couscous or rice.
Choose your accompaniment
Traditionally served with Senegalese millet couscous. Moroccan-style couscous or steamed white rice also work beautifully. Prepare your chosen accompaniment separately according to its package instructions, then spoon the mboum over it.
Saafara Kitchen Tip
If starting with dried black-eyed peas, cook separately until tender before adding. Keep the dish vegetarian by omitting guédj, kétiakh, fish sauce, and meat-based bouillon. Smoked paprika is an optional modern addition.