Entree: Niger – Djerma Stew

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) goat meat, bone-in, cut into stew pieces
- 3 tbsp (45 ml) peanut oil
- 2 large onions, chopped (about 2 cups / 300 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 fresh red chiles, chopped (adjust to heat preference) (about 10–20 g)
- 2 cups (480 g) canned crushed tomatoes
- 3/4 cup (180 g) smooth roasted peanut butter (or 3/4 cup ground roasted peanuts)
- 3 cups (720 ml) water or light meat stock
- 1 medium eggplant, peeled and diced (about 10 oz / 280 g)
- 1 cup (120 g) fresh okra, sliced
- 1 beef or chicken bouillon cube (optional)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cayenne or chili powder (optional)
- Salt, to taste
- Fresh cilantro or chopped fresh parsley, for garnish (optional)

Instructions

1. Season the goat pieces with a little salt. In a large heavy pot, heat the peanut oil over medium-high heat and brown the goat in batches until well-seared on all sides; remove and set aside.
2. Reduce heat to medium, add the chopped onions and sauté until translucent, about 6–8 minutes. Add the garlic, ginger, and chopped chiles and cook 1–2 minutes until fragrant.
3. Stir in the crushed tomatoes, smoked paprika, and cayenne (if using). Return the browned goat to the pot and add the water or stock and the bouillon cube if using. Bring to a boil, then reduce heat to low, cover, and simmer gently until the goat is tender, about 1½–2 hours (longer for tougher cuts).
4. In a small bowl, thin the peanut butter with a few tablespoons of hot cooking liquid until smooth, then stir this peanut slurry into the stew. Add the diced eggplant and continue to simmer, uncovered, 15 minutes.
5. Add the sliced okra and simmer another 8–10 minutes until the okra is cooked but not mushy and the sauce has thickened. Taste and adjust salt and heat.
6. Remove from heat, garnish with chopped cilantro or parsley if desired, and serve hot as a main stew (traditionally accompanied by tô, rice, or millet porridge).