Georgian-style Bazin with Walnut Sauce

Ingredients

In the original Sudanese Bazin, the dish is typically made with sorghum flour and served with a meat stew. However, in this Georgian adaptation, cornmeal is used instead of sorghum flour to create a lighter and fluffier texture. Additionally, the traditional Sudanese spices are replaced with a blend of Georgian spices, giving the dish a distinct flavor profile. We alse have the original recipe for Bazin, so you can check it out.

• 500g (1.1 lb) beef or lamb, cubed 500g (1.1 lb) beef or lamb, cubed
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Georgian spice blend (coriander, fenugreek, marigold petals) 2 tablespoons Georgian spice blend (coriander, fenugreek, marigold petals)
• 200g (7 oz) cornmeal 200g (7 oz) cornmeal
• 100g (3.5 oz) walnuts, toasted 100g (3.5 oz) walnuts, toasted
• 2 cloves of garlic 2 cloves of garlic
• 2 tablespoons vinegar 2 tablespoons vinegar
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (cilantro or parsley) for garnish Fresh herbs (cilantro or parsley) for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 3g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed meat to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the Georgian spice blend over the meat and stir well to coat.
4. 4.
   Pour enough water into the pot to cover the meat, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the meat is tender.
5. 5.
   In the meantime, prepare the walnut sauce. In a blender or food processor, combine the toasted walnuts, garlic cloves, vinegar, and a pinch of salt. Blend until smooth and creamy.
6. 6.
   Once the meat is cooked, remove it from the pot and set aside. Reserve the cooking liquid.
7. 7.
   In a separate pot, bring water to a boil and gradually add the cornmeal, stirring constantly to avoid lumps. Cook for about 10 minutes or until the cornmeal is thick and cooked through.
8. 8.
   To serve, place a portion of the cooked cornmeal on a plate, top it with the cooked meat, and drizzle the walnut sauce over the Bazin. Garnish with fresh herbs.

Treat your ingredients with care...

• Cornmeal — Make sure to gradually add the cornmeal to boiling water while stirring continuously to prevent lumps from forming.
• Georgian spice blend — If you can't find a pre-made blend, you can make your own by combining equal parts ground coriander, fenugreek, and marigold petals.

Tips & Tricks

• For a vegetarian version, you can substitute the meat with mushrooms or tofu.
• Adjust the spiciness of the dish by adding chili flakes or paprika to the Georgian spice blend.
• Serve the Bazin with a side of Georgian pickles for added tanginess.
• If you prefer a smoother texture, you can strain the walnut sauce before serving.
• Leftover Bazin can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Georgian-style Bazin hot, allowing the flavors to meld together. Accompany it with a fresh salad or steamed vegetables to add a refreshing element to the meal.

Presentation advice

To enhance the presentation, drizzle some extra walnut sauce over the meat and sprinkle with chopped fresh herbs. Serve the Bazin on a decorative platter or individual plates for an elegant touch.