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Janjaro
South Sudanese Bean Stew
A comforting and simple bean stew, Janjaro is a staple in South Sudanese cuisine. It's typically made with a base of onions and tomatoes, seasoned with common spices, and served with various accompaniments like bread or rice.
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- 500 g Cooked beans(e.g., kidney beans, borlotti beans, or black-eyed peas (canned or pre-cooked))
- 3-4 tbsp Canola oil
- 1 Small onion(finely chopped)
- 1 Large tomato(finely chopped)
- 1 tbsp Vegetable stock powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garlic powder
- to taste Salt
- to taste Black pepper
- 1/2 cup Water(or as needed)
ðšâð³ äœãæ¹
- 1
Heat canola oil in a saucepan over medium heat. Add the chopped onion and sauté until it begins to brown, about 5 minutes.
- 2
Add the chopped tomato to the pan and continue frying until softened, about 3-5 minutes.
- 3
Add the cooked beans to the pot. Stir in the vegetable stock powder, coriander powder, cumin powder, and garlic powder. Mix well.
- 4
Pour in about 1/2 cup of water (or more if needed to achieve desired consistency). Season with salt and black pepper to taste. Stir to combine.
- 5
Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld. Ensure the beans do not burn.
- 6
Serve hot with dabo (South Sudanese fried bread), kisra, rice, or other flatbreads.
ð¡ ããã®ã³ã
- âIf using dried beans, cook them until tender before starting this recipe.
- âAdjust the amount of spices to your personal preference.
- âFor a richer flavor, you can add a small amount of meat broth or a bay leaf during simmering.
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- Add a pinch of chili flakes for a bit of heat.
- Incorporate other vegetables like diced bell peppers or a handful of spinach towards the end of cooking.