At least on-line, Niger seems to get a bit overshadowed, culinary-speaking, by a few of its neighbors (looking at you, Nigeria and Mali), but I wasn’t going to let that stop me. The book I read about Niger focused primarily on the Songhay in the northwestern part of the country, so I narrowed my recipe search to the same.
It does make me realize that as much as I’m learning from all of my reading and cooking, there’s still a whole world out there I’m passing by. Focusing on one group in one corner of a nation doesn’t give me the big picture, and I hope my very kind readers know that I know that. I’m limited by time; if I had the space, I would want to meet everyone and learn everything.
Heat oil in Dutch oven over medium heat. Add onion and peanuts. Cook for about 3 minutes, stirring constantly, until onion is soft.
Stir in peanut butter, tomato, tomato paste, spinach, red pepper, salt, and pepper. Reduce heat.
Cover and simmer for about 30 minutes, stirring occasionally.
Serve over millet*** or rice.
* I really deep-roasted the peanuts. I got raw peanuts in the shell, shelled and then roasted them in a 350F oven for about 20 minutes. They were dark brown, but not burnt, and they added a super rich, deep flavor that I highly recommend.
Sort of cheating with this one, since Niger is not technically North African, but hey – grilled corn is popular there, here and just about everywhere, and I thought the spices would go well with the stew…
2 teaspoons (or really as much as you want) butter or olive oil**
Combine first 8 ingredients in a small bowl or jar; set aside.
Melt butter in small saucepan on stove or grill, add as much of the spice mix as you want, stir until blended.
Pull husks back from corn, and scrub silks. Brush spiced butter over corn, sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning corn occasionally. You will have some charred spots – you want those!
* *This recipe could easily be made vegan by using olive oil instead of butter.
***How to Cook Millet
Millet is a drought-tolerant crop, and therefore a super important food in arid places where growing conditions can be challenging. It was mentioned quite often in reading about Niger, so it was for sure going to be on the menu for Niger.
First time cooking it, but it won’t be the last. Really good flavor and texture; you should check it out if you aren’t familiar. It’s a popular grain in many parts of the world; I found mine at a Polish grocery store.
1 cup raw millet
2 cups water (or broth, if you’d prefer)
¼ teaspoon salt, optional
1 tablespoon unsalted butter, optional
1. In a large, dry saucepan or Dutch oven, over medium heat, toast the raw millet for 4-5 minutes. I stirred the whole time: the important thing is not let the grains burn.
2. Add the water and salt to the pan, being aware that the water will sputter and maybe splash since the pan is hot. Stir the millet well, increase the heat, and bring to a boil.
3. Once it boils, decrease the heat to low, drop in the butter (if using) and cover the pot. Simmer until the grains absorb most, but not all, of the water (the millet will continue soaking it up as it sits), about 15 minutes. Don’t lift the lid or stir too often. Too much fussing will cause the grains to break up and change texture.
4. Take the millet off the heat, and let sit, covered, for about 10 minutes. Then fluff with a fork and add more salt, if needed.
5. Millet needs to be served warm, and don’t shoot for leftovers. This grain does not seem to reheat well, and really dries out.
My husband and I have been together for over 20 years. We were certainly not brought together in our bonds of love through food; when we first met, I was a vegetarian with 50 recipes for lentil loaf, and he existed on the All-American Male diet of hamburgers and pizzas. Then, about a decade ago, I woke up one day and wanted BBQ chicken and that was that.
Through the years, my husband has developed a much more adventurous palate, and happily joins me on my culinary adventures. And he has recently made his own dietary turn in a different direction: he’s now a pretty-much-all-of-the-time vegetarian. Which I love!
We are both ready to take much more responsibility for everything that we eat; where it comes from, who makes it happen, and what are the real costs of what’s on our plates. Life and death are all part of the cycle of existence, but does some other being really need to suffer so that I can get a cheap cheeseburger? Maybe not so much…
So, while neither of us are staking any permanent claims in “I-am-this diet” territory, we’re going to flow where this much more humane stream takes us. There will still be periodic posts about chicken soup, and other yummy things that once walked around. Just not anyway near as much.
Is this really something that the Solomon Islands is known for? Probably not, but I could use my freshly-made coconut milk, I like the blog I found it on, I didn’t have a lot of other options, and it sounded really good.
** curry powder: the original recipe calls for 3 tablespoons, but that really depends on your curry powder. I happen to have a pretty intense one right now, so 2 tablespoons would have been enough. What brand or blend you have on hand will also affect how much salt you will use.
Heat oil in large pot or dutch oven over medium heat.
Saute shallots until softened (3 to 5 minutes)
Add 1 tablespoon of curry powder; stir and heat for 1 minute
Add garlic and ginger, being very sure to not burn garlic – cook for another minute
Add the butternut squash, making sure to stir and coat with as much of the curry mix as possible
Add stock and water; bring to a boil
Reduce heat, cover and simmer for around 30 minutes.
You’re looking for the squash to be fork tender but not too mushy.
When tender, transfer in batches to a blender to puree, or use an immersion blender
Stir in the coconut milk, the rest of the curry, lime juice, and salt to taste.
Let the flavors mingle for a few, and then serve with limes slices, fresh cilantro, or fresh basil
Much like my search for books about the Solomon Islands, my quest for recipes did not turn up much. I kept running into the same three recipes from other global cooking blogs; we all seem to like the same food.
So…I combined a few things and here we are: I made homemade coconut milk and then whipped up some soup, using that very fresh ingredient. Easy peasy.
First up: Lots of coconuts in the Solomon Islands…coconut milk seemed like a natural thing to make.
Homemade Coconut Milk
This is really straight-forward stuff, and once you make it, you won’t want to use store-bought again.
What you’ll need:
1 8oz bag Dried coconut (flakes, shredded, whatever).
I’ve always used non-frozen shredded; I would imagine frozen would be just fine, thawed
4 cups Hot water (not boiling; remember – you will be touching it with your hands in just a few)
Cheesecloth or nut milk bag
Bowl (lined with cheesecloth)
Medium size Mason jar (to put your awesome coconut milk in)
What you’ll do:
Dump the whole bag of dried coconut into the blender
Pour all the water directly on to the coconut
Let sit for a few (maybe 5-10 minutes)
Puree 1-2 minutes
Pour into the cheesecloth/nut milk bag
Most of the liquid should go right through; make sure you squeeze out the rest
Transfer to your Mason jar
Store in the fridge for up to 4 days, or frozen for 3 months
Coconut oils solidify in cool temps really quickly. Just shake for a few minutes, and you are ready to go
Use it where ever you normally use coconut milk and/or any other kind of milk.
I love this stuff. So simple, so inexpensive, so good. And you can make soup! More on that tomorrow…