The national dish of niger
This dish is primarily used for celebrations and traditions in Niger. Like many other dishes, it pairs with a starch like millet or rice. At celebrations, Djerma Stew and Jollof Rice go together as the traditional meals. Typically the ingredients to make these dishes are not easily accessible, especially with meat.
Here is the recipe used to make this dish!
Ingredients- Chicken (1.5 lbs. - cubed)
- Carrots (2 cups - sliced) - Roma tomatoes (5) - Onion (1 whole - sliced) - Bay Leaf (1 leaf) - Chicken Bouillon (1 tbsp.) - Garlic (1 clove - minced) - Peanut Butter (2.5 tbsp.) - Parsley leaves (3 tbsp. - chopped) - Paprika (1 tbsp.) - Thyme (1.5 tsp.) - Curry Powder (.25 tsp.) - Chives (2 - sliced) - Oil ( .25 cups) - Salt - Pepper |
PreparationCut all vegetables according to the ingredients list, also cube chicken (not shown)
Puree the tomatoes, onion slices, and minced ginger to create dish sauce
|
Cooking
Fry cubed chicken in a large pot thoroughly then mix in dish sauce
Add in the bay leaf and spices. Boil the dish then let simmer for 30 minutes
Add in the sliced chives, sliced carrots, chopped parsley, and 2 cups of water
After 5 minutes, remove a cup of liquid from the stew and whisk with the peanut butter. Add this back in and let the stew simmer until it thickens
|
End Result
This dish turned out pretty well! I did not expect the chicken to be so tender nor the carrots to melt when in my mouth. The stew did not have as strong as a peanut butter taste as I initially thought it would considering mixing a cup of stew with peanut butter. I did have to add more salt at then end to bring out the various flavors in the dish. It also paired perfectly with the white rice I made towards the end of the stew simmering. I would definitely have to try out this dish again when I'm free.