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Ndiaga: recipe illustration
Everyday meals

Ndiaga

A stew of white beans and fish, simmered in a tomato and onion sauce. Ndiaga is a homely Senegalese dish, simple, filling and full of flavour.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

475 kcal per serving

Protein
39.2 g
Carbohydrates
41.8 g
of which sugars
8.6 g
Fat
13 g
of which saturated fat
1.6 g
Fiber
15.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cook the soaked beans in water for 40 minutes, until tender, then drain them.
  2. Fry the sliced onions and garlic in the oil until coloured.
  3. Add the crushed tomatoes and the tomato paste, then simmer for 10 minutes.
  4. Add the cooked beans, the water, salt, pepper and chilli, then cook for 15 minutes.
  5. Place the fish pieces in the sauce and cook for 10 to 15 minutes over low heat.
  6. Check that the fish is cooked and the beans are soft.
  7. Adjust the seasoning and serve with white rice.

Variations and tips

With canned beans. Save time by using canned white beans, well rinsed, and add them straight into the sauce.

More ideas

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Original Ecomely recipe.