Entree: Chad – Karkanji (Savory Chadian stew of hibiscus leaves cooked with meat, peanut and spices, served with thick millet porridge)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 35 min

Total 2 hrs 5 min

Ingredients

- 1.5 lb (700 g) goat shoulder or beef, cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, grated, approx. 1 tbsp (6 g)
- 2 medium tomatoes, chopped, approx. 10 oz (285 g) or 1 cup (240 ml) canned tomatoes
- 8 oz (225 g) fresh hibiscus leaves (bissap) or 2 oz (60 g) dried hibiscus calyces rehydrated
- 1/2 cup (120 g) smooth peanut butter (or 1/2 cup / 70 g ground roasted peanuts)
- 3 cups (720 ml) water or light broth, plus more as needed
- 1 tsp (5 g) smoked paprika or 1/2 tsp (1 g) ground cayenne for heat (adjust to taste)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 bouillon cube or 1 tsp (6 g) bouillon powder (optional)
- 1 tbsp (15 ml) tomato paste (optional for color)
- Salt, to taste (start with 1 tsp / 6 g)
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- For millet porridge (tuwo):
  - 2 cups (200 g) millet flour
  - 4 cups (960 ml) water
  - Pinch of salt

Instructions

1. If using dried hibiscus calyces, soak in warm water for 20 minutes, drain, and roughly chop. If using fresh hibiscus leaves, rinse well and chop coarsely.
2. Heat the vegetable oil in a large pot over medium-high heat. Brown the goat or beef pieces in batches until nicely seared on all sides, about 4–5 minutes per batch. Remove and set aside.
3. Lower heat to medium, add the chopped onion to the pot and sauté until translucent, about 5 minutes. Add garlic and grated ginger and cook 1 minute until aromatic.
4. Stir in the chopped tomatoes and tomato paste (if using) and cook down 3–4 minutes. Add the spices—paprika, coriander, cumin—and toast briefly to bloom flavors.
5. Return the browned meat to the pot. Add the water or broth and bouillon if using. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45–60 minutes until meat begins to become tender.
6. Meanwhile, in a bowl mix the peanut butter with 1/2 cup (120 ml) warm water to loosen into a pourable paste. Set aside.
7. Add the chopped hibiscus leaves to the pot and stir to combine. Simmer uncovered for 10 minutes, then stir in the thinned peanut butter. Continue to simmer gently for another 15–25 minutes until the stew thickens and the hibiscus is tender. Add more water if the stew becomes too thick.
8. Season with salt and pepper to taste. Remove from heat and let rest 5 minutes; flavors will meld. Sprinkle with chopped cilantro or parsley before serving.
9. To make the millet porridge (tuwo): bring 4 cups (960 ml) water to a boil with a pinch of salt. Reduce heat to low. Slowly whisk in 2 cups (200 g) millet flour, stirring constantly to avoid lumps, until a thick, smooth porridge forms. Cook 5–8 minutes, stirring, until it pulls away from the sides and reaches a stiff, scoopable consistency.
10. Serve a ladle of Karkanji stew over or beside a mound of millet porridge. Mix together on the plate as you eat, following traditional Chadian practice.