Labadja (Malian Rice and Date Pilaf)
Labadja is a traditional Malian rice pilaf from the northern regions, featuring tender beef, sweet stewed dates, and warm spices. It's a dish that symbolizes Mali's agricultural abundance and its historical ties to trans-Saharan trade, often served during religious festivals and family gatherings.
🧂 Ingredients
- 1 kg Beef(pounded or finely chopped (80/20 ground beef works well))
- 2 medium Onions(chopped)
- 3 large Garlic cloves(minced)
- 250 g Dried dates(pitted)
- 3 tablespoons Butter or Shea Butter
- 2 cups Water(or as needed for rice)
- 2 cups Long-grain rice
- 1 teaspoon Salt(or to taste)
- 1 teaspoon Black pepper(freshly ground, or to taste)
- 1 teaspoon Fakoye spice blend (optional)(or a Moroccan spice blend (cumin, coriander, allspice, nutmeg))
👨🍳 Instructions
- 1
If using whole beef, pound it until tender or finely chop it. This helps it absorb flavor and cook evenly.
- 2
Melt butter or shea butter in a large pot or Dutch oven over medium-high heat. Add the beef and brown it on all sides.
- 3
Add the chopped onions and minced garlic to the pot. Cook until the onions are softened and translucent, about 5-7 minutes.
- 4
Soak the dried dates in 1 cup of warm water for about 10-15 minutes to soften them. Drain the dates, reserving the soaking water.
- 5
Add the softened dates to the pot with the beef and onions. Stir in the reserved date-soaking water and an additional cup of water (or enough to cook the rice). If using, add the Fakoye spice blend. Season with salt and pepper.
- 6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, allowing the flavors to meld and the dates to become very soft.
- 7
Stir in the uncooked rice. Ensure the liquid covers the rice; add more water if necessary. Cover tightly and continue to simmer on low heat for about 15-20 minutes, or until the rice is cooked through and has absorbed all the liquid.
- 8
Let the pilaf rest, covered, for 5-10 minutes off the heat before serving.
💡 Pro Tips
- ✓Traditionally, the beef is pounded with a mortar and pestle for tenderness.
- ✓If you cannot find Fakoye spice blend, a Moroccan spice blend with cumin, coriander, allspice, and nutmeg can be a good substitute.
- ✓Labadja is often served warm in a communal bowl and eaten with the hand or a spoon.
🔄 Variations
- For a vegetarian version, omit the beef and increase the amount of dates or add other dried fruits.
- Some recipes include green peppers along with the onions and garlic.