From Dorowat To Tagine, 4 Amazing African Stews

From Dorowat To Tagine, 4 Amazing African Stews

From Dorowat To Tagine, 4 Amazing African Stews

By Slurrp Desk

Updated:Aug 20, 2023

African stews offer a diverse range of flavours and recipes that showcase the continent’s culinary heritage. Dishes like peanut stew and Doro Wat have become iconic representations of African cuisine, valued for their use of local ingredients and unique blend of spices.

From Dorowat To Tagine, 4 Amazing African Stews

Image Credit: Ethiopian wat. Image via Wikimedia Commons

West African Peanut Stew 

African peanut stew is a popular dish hailing from West Africa that combines creamy peanut butter with an array of vegetables and proteins like chicken or beef. To make this delightful stew, start by sautéing onions until they turn golden brown.

Next, add garlic, ginger paste along with tomato puree into the pan and cook until fragrant. Then add ground peanuts or peanut butter along with vegetable broth to create a creamy base for your stew.

To enhance its flavour profile, spices like cayenne pepper or paprika can be added alongside vegetables such as sweet potatoes or spinach. Let everything simmer together until all ingredients are tender and well incorporated.

Garnish this hearty West African peanut stew with chopped cilantro leaves before serving it piping hot over steamed rice for an authentic taste experience.

East African Doro Wat 

Doro Wat is one of Ethiopia’s most famous dishes—a spicy chicken stew served alongside injera (a sourdough flatbread). This flavourful dish gets its rich red colour from the berbere spice blend—a combination of chilli peppers, ginger and garlic cloves among other aromatic spices.

To prepare Doro Wat, start by marinating chicken pieces in lemon juice and salt. In a separate pan, sauté onions until golden brown before adding minced garlic and ginger paste.

Next, add the berbere spice blend into the pan along with a bit of water to create a thick paste. Cook this mixture for a few minutes until it releases its aromatic flavours.

Now, add the marinated chicken pieces into the pan and coat them well with the spices. Pour enough water to cover the chicken and let it simmer on low heat until tender.

Serve this spicy Ethiopian Doro Wat stew alongside injera bread or steamed rice for an authentic East African dining experience.

North African Tagine

Tagine is not just a dish but also refers to the clay pot used to cook it in North Africa. This slow-cooked stew is known for its aromatic flavours that come from spices like cumin, coriander, and cinnamon among others.

To make a delicious tagine dish, start by browning meat (such as lamb or beef) in olive oil over medium heat in your tagine pot. Remove the meat and set aside.

In the same pot, sauté onions until they turn translucent before adding minced garlic along with ground spices like cumin seeds or coriander powder. Stir everything together until fragrant.

Next, return the browned meat back into the pot along with vegetables like carrots or potatoes. Add enough liquid (such as broth or tomato sauce) to cover all ingredients and bring it to a gentle simmer.

Cover your tagine pot with its cone-shaped lid and allow everything to cook slowly over low heat for several hours—this slow cooking process helps infuse all those delightful flavours together while making your meat tender and succulent!

Serve this fragrant North African tagine hot alongside couscous or crusty bread for an unforgettable culinary journey through Morocco.

Southern African Bobotie 

Bobotie is a traditional South African dish that combines savoury mincemeat with sweet flavours from dried fruits and spices like curry powder or turmeric.

To make this unique dish, start by sautéing onions until they turn golden brown in a pan. Add minced garlic along with ground beef or lamb into the pan and cook until it’s browned.

Next, add curry powder, turmeric, and other desired spices to create a delectable base for your bobotie. Mix well before adding soaked bread (or breadcrumbs) along with milk to bind everything together.

Transfer the mixture into a baking dish and top it off with an egg custard made from beaten eggs mixed with milk. Bake the bobotie in the oven until the custard sets and turns golden brown on top.

Serve this delicious South African bobotie warm alongside rice or chutney for an explosion of flavours that perfectly represents the diverse culinary heritage of southern Africa!