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Djabadji
Malian Onion Sauce
Djabadji, also known as Malian Onion Sauce, is a flavorful and aromatic dish featuring tender meat (often beef or lamb) simmered in a rich sauce dominated by caramelized onions, tomatoes, and a blend of West African spices. It's a comforting dish typically served with rice or frites.
ð§ ææ
- 1 kg Beef or Lamb(cubed into 1-inch pieces)
- 1.5 kg Onions(thinly sliced (about 6-8 large onions))
- 8 cloves Garlic(minced)
- 1 kg Tomatoes(roughly chopped)
- 3 tbsp Tomato paste
- 2 Bell peppers(diced)
- 2 Carrots(diced)
- 0.25 Cabbage(shredded)
- 3 Habanero chilies(whole, or to taste)
- 4 tbsp Vegetable oil
- 1.5 L Water
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Soumbala (optional)
- 1 Bay leaf
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large stock pot or Dutch oven over medium-high heat. Add the cubed meat and brown on all sides. Remove the meat and set aside.
â±ïž 10 minutes - 2
Add about a quarter of the sliced onions to the pot and sauté until translucent. Add the minced garlic and cook for another minute.
â±ïž 5 minutes - 3
Return the browned meat to the pot. Add the roughly chopped tomatoes, tomato paste, and soumbala (if using). Stir well to combine.
â±ïž 2 minutes - 4
Pour in 1.5 liters of water, ensuring the meat is mostly submerged. Season with salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour, or until the meat is beginning to tenderize.
â±ïž 1 hour - 5
Add the remaining sliced onions, diced bell peppers, diced carrots, shredded cabbage, and whole habanero chilies to the pot. Add the bay leaf. Stir well.
â±ïž 2 minutes - 6
Continue to simmer, covered, for another 45 minutes to 1 hour, or until the meat is very tender and the sauce has thickened. Adjust seasoning if necessary.
â±ïž 45-60 minutes - 7
Serve hot, traditionally with rice or frites (French fries).
ð¡ ããã®ã³ã
- âCaramelizing the onions slowly is key to the flavor of this sauce. You can do this in a separate pan before adding them to the main pot.
- âIf the sauce is too thin, you can simmer it uncovered for the last 15-20 minutes.
- âThis dish benefits from being made ahead of time, as the flavors meld overnight.
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- Some recipes include eggplant or okra.
- For a spicier sauce, finely chop one or two of the habanero chilies and add them with the other vegetables.