Unusual Fact: Chad is divided into twenty-two regions that are headed by a presidentially appointed governor. The regions are further divided into sixty-one departments, which are subdivided into two-hundred sub-prefectures; these are composed of 446 cantons.
Remember on the last country we did, the Central African Republic, I mentioned that one type of Kanda (which we made) didn’t contain okra and one did. Well this week we have made a version of Kanda that contains okra. However many substitution websites have said that you can substitute green beans for the okra.
This stew have a lovely flavour from the tomato, paprika and capsicum. It has a lovely homely feel to it. If you cook the meat for a few hours it will turn into that melt in you mouth texture that I know you will love. I can certainly see Chadian families sitting around a pot eating this stew.
Unfortunately while cooking this we had no onions that I could add to the stew. I think this would have been a nice addition but it wasn’t bad without it. Altogether a nice stew on a cold night. This recipe is from Global Table Adventure.
1 1/2 lb lamb, cubed
1 large onion, chopped
1 capsicum, cut into strips
1 tsp paprika
1 Tbsp tomato paste
4 cups water, or as needed
1/2 lb chopped okra
Heat a little oil in a medium pot. Brown lamb – do not crowd. Brown in small batches if needed.
When done, return all the meat to the pot
Add onion, capsicum, paprika and tomato paste.
Cover with water and season with salt and pepper
Bring to a simmer and cook for an hour and fifteen minutes, uncovered.
Add okra or breans and cook for fifteen more minutes