A rich tomato stew with a delightful peanut finish.
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"Good soup is one of the prime ingredients of good living."
Nigerienne Djerma stew, also known as "riz au gras" or "fari masa," is a traditional dish from the Djerma people in Niger, West Africa. It is a flavorful and hearty stew that typically consists of rice, meat, vegetables, and a blend of spices.
Ingredients:
Rice: Usually the base of the dish, providing a staple and filling component.
Meat: Commonly goat, lamb, or beef, and sometimes fish or poultry.
Vegetables: Onions, tomatoes, and other local vegetables are often included.
Spices: Various spices like ginger, garlic, and local herbs contribute to the stew's rich flavor.
Oil or Fat: Typically, palm oil is used, adding depth and color to the dish.
Preparation:
Meat Preparation: The meat is often seasoned and browned before being added to the stew, enhancing its flavor.
Vegetables: Onions and tomatoes are commonly sautéed to create a flavorful base.
Rice: Sometimes, the rice is cooked separately and served with the stew on top. In other variations, the rice is cooked directly in the stew, absorbing its flavors.
Combining Ingredients: The browned meat is added to the sautéed vegetables, along with spices and other seasonings. The mixture is allowed to simmer and meld flavors.
The Nigerienne Djerma stew has deep roots in the culinary traditions of the Djerma people, who are primarily found in Niger. These culinary practices have been passed down through generations, and the stew reflects the availability of local ingredients and the resourcefulness of the community.
The dish is not only a source of nourishment but also a symbol of communal gatherings and celebrations. It showcases the cultural importance of sharing meals and the use of local, readily available ingredients. Over time, variations of the recipe may have emerged based on regional preferences and ingredient availability.
Nigerienne Djerma stew is a representation of the rich culinary heritage of the Djerma people and contributes to the diverse and flavorful tapestry of West African cuisine.
Nigeriene Djerma Stew Recipe
Prep time 30 minutes | Cook time 2 .5 hours | Serves 4
Ingredients:
2 cups long-grain white rice
1.5 pounds bone in chicken, thigh or leg
2 onions, finely chopped
2 tomatoes, diced
2 carrots, peeled a sliced
2 scallions, chopped
1 handful of parsely
3 tablespoons vegetable oil
2 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons peanut butter
1 teaspoon ground pepper (adjust to taste)
1 teaspoon paprika
1 teaspoon turmeric
2 Bay leaves
Salt to taste
4 cups water or chicken broth
Instructions:
Season the meat with salt and pepper.
In a large pot, heat 2 tablespoons of oil over medium heat.
Brown the meat in the hot oil, turning to ensure even browning.
Once browned, remove the meat from the pot and set it aside.
In the same pot, add the remaining oil.
Sauté the chopped onions until translucent.
Add the minced garlic and grated ginger, and cook for another 1-2 minutes.
Add in the spices and tomato paste
Stir in the diced tomatoes and cook until they start to break down.
Return the browned meat to the pot and mix well with the sautéed vegetables.
Pour in the water or broth and bring the mixture to a simmer.
Add carrots, scallions and parsely
If using additional vegetables, add them to the pot at this stage.
Lastly add in peanut butter, set to a simmer and let it cook until rich and thick
If cooking the rice separately, prepare it according to the package instructions.
If cooking the rice in the stew, add the rice to the pot, stir well, and let it simmer until the rice is cooked and has absorbed the flavors of the stew. Add more water if necessary.
Once the rice is cooked, and the stew has thickened, remove the pot from the heat.
Allow it to rest for a few minutes before serving.
Garnish with fresh herbs like cilantro or parsley before serving.
Enjoy your Nigerienne Djerma stew! Adjust the ingredients and spice levels based on your preferences, and feel free to experiment with additional vegetables or spices for a personalized touch.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Middle East & North Africa region, check out the links my recipes below.
East Africa
Djiboutian Skoudehkaris - A deeply rich beef and lamb rice dish
Kenyan Kuku Paka - A creamy coconut chicken curry
Mozambican Matapa - A thick and hearty peanut and greens stew
Somali Baasto - A East Africa take on a traditional Italian meat and pasta dish.
Tanzanian Coconut Pilau - A creamy coconut infused rice dish.
West Africa
Malian Tigue Degue - A rich and satisfying peanut chicken stew
Nigerienne Djerma Stew - A complex, tomato peanut infused chicken stew
Senegalese Poulet Yassa - A cheerful caramelized onion and lemon one pot.