Karkandji (Sorrel and Meat Stew)
Karkandji is a flavorful Chadian stew made with sorrel leaves, meat (beef or fish), and seasoned with peanut paste or sesame flour. It's a hearty and unique dish that highlights the use of local greens and ingredients.
🧂 Ingredients
- 1 kg Beef or Lamb(cut into cubes)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 500 g Fresh Sorrel Leaves(washed and roughly chopped)
- 1/2 cup Peanut Butter(unsweetened)
- 2 tbsp Tomato Paste
- 3 tbsp Vegetable Oil
- 4 cups Water or Broth
- to taste Salt
- to taste Black Pepper
- 1/4 tsp Cayenne Pepper(optional, for heat)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the cubed meat and brown on all sides. Remove meat and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
- 4
Return the browned meat to the pot. Add water or broth, salt, black pepper, and cayenne pepper (if using). Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour, or until the meat is tender.
- 5
Stir in the chopped sorrel leaves and peanut butter. Continue to simmer, uncovered, for another 20-30 minutes, stirring occasionally, until the sauce has thickened and the sorrel is fully wilted.
- 6
Taste and adjust seasoning if necessary. Serve hot, traditionally with millet balls (boule) or rice.
💡 Pro Tips
- ✓Ensure the sorrel leaves are thoroughly washed before chopping.
- ✓If peanut butter is very stiff, you can thin it with a little warm water before adding to the stew.
- ✓For a vegetarian version, substitute firm tofu or mixed vegetables for meat.
🔄 Variations
- Use fish (like tilapia or Nile perch) instead of meat for a lighter version.
- Add other vegetables like diced sweet potatoes or carrots along with the meat for a heartier stew.
- Substitute sesame flour for peanut butter for a different nutty flavor profile.