Chadian Tzigoiner Stew

Ingredients

In this Chadian adaptation of the Tzigoiner stew, we incorporate traditional Chadian spices and ingredients to give it a unique flavor profile. The original Romanian dish is typically made with paprika and other European spices, while the Chadian version uses a blend of African spices like cumin, coriander, and ginger. Additionally, we include local Chadian vegetables such as okra and African eggplant to enhance the stew's texture and taste. We alse have the original recipe for Tzigoiner, so you can check it out.

• 500g (1.1 lb) beef or lamb, cubed 500g (1.1 lb) beef or lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup okra, trimmed and halved 1 cup okra, trimmed and halved
• 1 cup African eggplant, diced 1 cup African eggplant, diced
• 4 cups beef or vegetable broth 4 cups beef or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the cubed beef or lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground ginger, paprika, salt, and black pepper. Cook for another minute to toast the spices.
4. 4.
   Add the diced tomatoes, sliced carrots, cubed potatoes, diced bell pepper, okra, and African eggplant to the pot. Stir well to combine.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 1 to 1.5 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Chadian Tzigoiner Stew hot, garnished with fresh cilantro. Enjoy with couscous or crusty bread.

Treat your ingredients with care...

• African eggplant — Make sure to select firm and unblemished eggplants. If African eggplant is not available, you can substitute with regular eggplant.
• Okra — To reduce the sliminess of okra, you can blanch it in boiling water for a few minutes before adding it to the stew.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Chadian Tzigoiner Stew in deep bowls, accompanied by a generous portion of couscous or crusty bread. The stew pairs well with a side of fresh salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in rustic earthenware bowls to enhance the visual appeal and create an authentic Chadian dining experience.