Nigerien-style Kačamak with a Twist

Ingredients

In this adaptation, we substitute cornmeal with millet, a staple grain in Niger. We also incorporate local ingredients like okra and peanuts to infuse the dish with the flavors of Niger. Additionally, we use spices commonly found in Nigerien cuisine, such as ginger, garlic, and cumin, to enhance the taste profile. We alse have the original recipe for Smočani kačamak, so you can check it out.

• 1 cup (185g) millet flour 1 cup (185g) millet flour
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (150g) chopped okra 1 cup (150g) chopped okra
• 1/2 cup (75g) chopped peanuts 1/2 cup (75g) chopped peanuts
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the water to a boil.
2. 2.
   Gradually whisk in the millet flour, ensuring there are no lumps.
3. 3.
   Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
4. 4.
   Add the chopped okra, peanuts, minced garlic, grated ginger, ground cumin, and salt. Stir well to combine.
5. 5.
   Continue to cook for an additional 10-15 minutes, or until the porridge reaches a creamy consistency.
6. 6.
   Remove from heat and let it rest for a few minutes.
7. 7.
   Serve the Nigerien-style Kačamak hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Millet flour — Ensure that the millet flour is finely ground for a smooth porridge texture.
• Okra — Choose fresh okra pods that are firm and vibrant green in color.
• Peanuts — Opt for unsalted peanuts to control the sodium content of the dish.

Tips & Tricks

• To enhance the flavor, you can toast the peanuts before adding them to the porridge.
• Adjust the consistency of the porridge by adding more water if desired.
• For a spicier kick, add a pinch of cayenne pepper or chili powder.

Serving advice

Serve the Nigerien-style Kačamak as a main dish accompanied by a fresh salad or steamed vegetables. It can also be enjoyed as a side dish alongside grilled meats or fish.

Presentation advice

Garnish the porridge with a sprinkle of ground cumin and a few whole peanuts for an appealing presentation. Serve it in individual bowls or a communal dish for a cozy and inviting meal.