Western Saharan Paomo

Ingredients

While the original Chinese Paomo is typically made with a wheat-based bread and features Chinese spices and flavors, the Western Saharan adaptation incorporates the traditional flavors of the region. The Western Saharan Paomo uses Saharan spices like cumin, coriander, and turmeric, and replaces the wheat-based bread with a crusty bread commonly found in Western Saharan cuisine. The dish also incorporates the use of fresh herbs and a squeeze of lemon, which adds a refreshing and tangy element to the soup. We alse have the original recipe for Paomo, so you can check it out.

• 500g (1.1 lb) lamb or beef, bone-in 500g (1.1 lb) lamb or beef, bone-in
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 4 slices of crusty bread, torn into small pieces 4 slices of crusty bread, torn into small pieces
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the diced tomatoes to the pot and cook until they soften.
3. 3.
   Add the lamb or beef to the pot and season with cumin, coriander, turmeric, salt, and pepper. Cook until the meat is browned on all sides.
4. 4.
   Pour in the beef or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the meat is tender and easily falls off the bone.
5. 5.
   Remove the meat from the pot and shred it into small pieces using two forks.
6. 6.
   Return the shredded meat to the pot and add the torn pieces of crusty bread. Stir well to combine and allow the bread to soak up the flavorful broth.
7. 7.
   Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Western Saharan Paomo hot, garnished with fresh cilantro or parsley, and accompanied by lemon wedges for squeezing over the soup.

Treat your ingredients with care...

• Crusty bread — Choose a bread with a thick crust and a dense crumb, such as a rustic country loaf or a baguette. Stale bread works well in this recipe as it will hold its shape better when soaked in the broth.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the soup.
• If you prefer a thicker consistency, mash some of the bread into the soup to create a more substantial texture.
• Experiment with different types of meat, such as goat or camel, to add a unique flavor to the dish.
• Serve the Western Saharan Paomo with a side of harissa paste for those who enjoy an extra spicy kick.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Western Saharan Paomo in individual bowls, allowing each person to garnish their soup with fresh cilantro or parsley according to their taste. Provide lemon wedges on the side for squeezing over the soup, adding a tangy and refreshing element.

Presentation advice

To enhance the presentation of the Western Saharan Paomo, place a few torn pieces of crusty bread on top of the soup as a garnish. Sprinkle some freshly chopped cilantro or parsley over the bread for an added pop of color.