Beninese Mathrooba

Ingredients

In the Beninese adaptation of Mathrooba, the traditional Yemeni dish is infused with the unique flavors and spices of Benin cuisine. The original dish typically uses Yemeni spices such as cumin, coriander, and turmeric, while the Beninese version incorporates cloves, nutmeg, and cinnamon for a distinct flavor profile. Additionally, the cooking techniques and ingredients used in Benin cuisine are employed to create a rich and aromatic sauce that complements the tender meat. We alse have the original recipe for Mathrooba, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into pieces 500g (1.1 lb) chicken or beef, cut into pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons ground cloves 2 teaspoons ground cloves
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for cooking Vegetable oil for cooking
• Fresh cilantro or parsley for garnish Fresh cilantro or parsley for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat a tablespoon of vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and sauté until they turn golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute.
4. 4.
   Add the diced tomatoes and tomato paste, stirring well to combine.
5. 5.
   Season the mixture with ground cloves, nutmeg, cinnamon, salt, and pepper.
6. 6.
   Add the chicken or beef pieces to the pot and coat them with the sauce.
7. 7.
   Pour enough water to cover the meat and bring the mixture to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the meat is tender.
9. 9.
   Once the meat is cooked, remove it from the pot and set it aside.
10. 10.
    Using an immersion blender or a regular blender, blend the sauce until smooth.
11. 11.
    Return the meat to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
12. 12.
    Adjust the seasoning if needed.
13. 13.
    Serve the Beninese Mathrooba hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Chicken or beef — For the best results, choose bone-in chicken pieces or beef cuts with some marbling, as they will add more flavor to the dish.

Tips & Tricks

• If you prefer a spicier Mathrooba, you can add a pinch of cayenne pepper or chili powder to the sauce.
• To enhance the flavors, marinate the meat in the spice mixture for a few hours before cooking.
• For a thicker sauce, you can add a tablespoon of cornstarch mixed with water and stir it into the simmering sauce.

Serving advice

Serve Beninese Mathrooba with a side of steamed rice or couscous to soak up the flavorful sauce. It pairs well with a fresh salad or sautéed vegetables.

Presentation advice

To present Beninese Mathrooba beautifully, arrange the meat pieces on a bed of rice or couscous and pour the sauce over them. Garnish with fresh cilantro or parsley for a pop of color.