Book of Days Tales

On this date at midnight in 1960, the Republic of Niger (not to be confused with Nigeria, which it borders) became independent of France, who had controlled the territory since 1903. 

Djerma stew is the national dish of Niger.  It is a fairly typical eclectic mix of European and African cuisines, quite common in post-colonial west Africa.

Ingredients

3 ½ lb. chicken cut into serving pieces                     

1 medium onion, peeled and sliced   

1 clove garlic, peeled and minced                 

1 tbsp. smoked paprika                      

6 Roma tomatoes, chopped (or 1 can)

1 ½ tsp. dried thyme              

¼ tsp curry powder                 .

1 bay leaf                   

1 tbsp. chicken bouillon                     

2 cups sliced carrots              

3 tbsp chopped parsley

1 tbsp chopped chives (sliced)                      

2 ½ tbsp. peanut butter                      

½ cup cooking oil                  

salt and pepper                       

Instructions

Heat the oil in a large Dutch oven over high heat and add the chicken. Brown on all sides.

Place the tomatoes, onions, and garlic in a food processor and pulse to form a paste.  Add the paste to the chicken and simmer.  Add the smoked paprika, curry powder, bay leaf, and bouillon plus 1 cup of water and salt and pepper to taste. Bring to a simmer and cook for about 30 minutes, or until the chicken is tender.

Add another cup of water and add the parsley, carrots, and chives, and return to a simmer. Cook for about 10 minutes or until the carrots are tender.

Take a ladle of broth out of the stew and place it in a bowl with the peanut butter.  Whisk them together and add them back into the stew. Taste and adjust the seasonings as needed.  Simmer until the broth is thickened.  Serve over plain rice.