As we inch into the warmer weather, I try to squeeze out a few of more of my heavier winter dishes. It’s funny how certain parts of the world have recurring themes when it comes to ingredients, national dishes, and what they deem comfort food. Djerma stew, the national dish of Niger, is one of those dishes that felt familiar after cooking a number of African stews which include peanut butter, but this one was less heavier than others as didn’t include starches on starches (not that there is anything wrong with that!) This stew focused on all of the familiar stew flavors of spices paired with a bit of peanut butter, but only included chicken, onion, and carrot for its main ingredients. Served over a bed of rice, this was even better the next day, which is something that I’ve definitely encountered before with these simple, savory African stews.

The recipe I used is from here: https://nationalfoods.org/recipe/national-dish-of-niger-djerma-stew/

Overall Level of Effort: 2

Skill Level: Beginner

Would Make it Again? Yes (though I slightly prefer the heartier, starchier versions of African stews!) 🙂

Additional Notes: As a side note, I recently had a friend whose child needed to stick with liquid foods over the course of a week and in the course of pureeing vegetables and others things, she asked for my advice on what might help make that effort a bit tastier. I immediately suggested peanut butter and it did the trick! Of all the “tricks of the trade” I’ve learned thus far in this experience, that has been the most gratifying. Hooray for peanut butter!