Djerma Stew
Djerma stew is Niger’s national dish, a traditional and uncomplicated stew. With its rich history and recipes passed down from generation to generation, djerma stew has also evolved into its modern-day presentation.
Equipment
Cooking Pot
Ingredients
- 1/2 tbsp Chives
- 1/2 tbsp Parsley
- ½ cup of oil
- 2 Bay leaves
- 1 onion diced
- 1 tbsp paprika
- 2 carrots diced
- 1 tbsp dried thyme
- 2 " ginger peeled
- 2 tbsp peanut butter
- 1/2 tbsp curry powder
- 3 cups chicken stock
- Salt & pepper to taste
- 2 spring onions sliced
- 2 cloves of garlic minced
- 1.5 kg chicken drumsticks
- 6 fresh tomatoes chopped
Instructions
- Wash the chicken pieces and season with salt and pepper, then set aside.
- Blend the onions, ginger and garlic
- Pour oil into a cooking pot, preferably a Dutch oven and set it on fire
- Brown the chicken for 10 minutes
- Add the blended mixture and sauté them in oil for a few minutes
- Add tomatoes, thyme, curry powder, paprika, and bouillon cubes.
- Give the sauce a stir
- Allow the sauce to boil for 30 minutes
- Add chicken stock
- Leave to boil for about 15 minutes
- Add chopped parsley, carrots, chives and herbs
- Separate a cup of liquid from the stew and whisk it with the peanut butter in a separate bowl.
- Pour this peanut butter and sauce mixture back into the pot.
- Allow the peanut butter to enrich and thicken the stew.
- Leave to boil for 20 minutes
- Add salt and pepper to taste
- Discard the bay leaf if you want to.
- Once cooked, garnish with parsley and spring onions and serve with boiled rice.
Video
Nutrition
Serving: 1gCalories: 168.8kcalCarbohydrates: 15.8gProtein: 15.5gSaturated Fat: 1.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.2gCholesterol: 30.2mgSodium: 536.8mgPotassium: 655.2mgFiber: 3.5gSugar: 3.4gVitamin A: 191.5IUVitamin C: 16.6mgCalcium: 42.8mgIron: 2.2mg