Ndambe Senegalese Lamb and Black Eyed Pea Stew

Ingredients

• 1 Tbsp. African red palm oil
• 10 oz. boneless leg of lamb, cut into ½-in. cubes
• 2 medium yellow onions, finely chopped
• 1 medium red bell pepper, stemmed, seeded, and finely chopped
• 2 medium scallions, finely chopped
• ½ cup parsley leaves, finely chopped
• ½ tsp. freshly ground black pepper
• 1 tsp. kosher salt, plus more
• 1 Tbsp. tomato paste
• 2 garlic cloves, finely chopped
• 2 tsp. smoked paprika
• 1 Tbsp. distilled white vinegar
• 3¾ cup drained, canned black-eyed peas, rinsed well
• 2 bay leaves
• 2½ cups beef, chicken, or vegetable stock
• 1 medium red potato, peeled and coarsely chopped
• 1 baguette, cut crosswise into quarters

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