Burkinabé-style Dograma

Ingredients

In this Burkinabé-style adaptation of Dograma, we incorporate the flavors and ingredients commonly found in Burkinabé cuisine. The original Azerbaijani dish is typically made with lamb or beef, while the Burkinabé version often uses beef as the meat of choice. Additionally, we introduce local vegetables like okra and eggplant, which are commonly used in Burkinabé cooking. The spices are also adjusted to reflect the West African flavor profile, with the addition of ginger, garlic, and cayenne pepper. We alse have the original recipe for Dograma, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 eggplant, diced 1 eggplant, diced
• 200g (7 oz) okra, trimmed and halved 200g (7 oz) okra, trimmed and halved
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the beef cubes to the pot and brown them on all sides.
4. 4.
   Stir in the cayenne pepper, paprika, ground coriander, and ground cumin, coating the meat evenly with the spices.
5. 5.
   Pour in the canned diced tomatoes, beef broth, and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the meat is tender.
6. 6.
   Add the diced eggplant and halved okra to the pot. Continue simmering for an additional 15-20 minutes, or until the vegetables are cooked to your desired tenderness.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Burkinabé-style Dograma hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or couscous.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from becoming mushy, make sure to dice it into evenly sized pieces and add it to the pot during the later stages of cooking.
• Okra — Trim the okra and halve it lengthwise to ensure even cooking. Be careful not to overcook it, as it can become slimy.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper according to your preference.
• If you prefer a thicker sauce, you can simmer the dish uncovered for the last 10-15 minutes to allow some of the liquid to evaporate.
• Feel free to add other vegetables of your choice, such as bell peppers or carrots, to enhance the flavor and nutritional value of the dish.
• Serve the Burkinabé-style Dograma with a side of traditional West African flatbread, such as fufu or banku, for an authentic experience.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Burkinabé-style Dograma hot, accompanied by steamed rice or couscous. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Burkinabé-style Dograma in a deep serving dish, allowing the vibrant colors of the meat and vegetables to shine through. Sprinkle some chopped cilantro on top for an added touch of green.