Mali

Widjila

Author Ambassador Abdoulaye Diop, Chief of Staff of the African Union Commission Chairperson

Difficulty

Intro

Widjila are a specialty of the Timbuktu region in northern Mali. They are steamed buns, paired here with an aromatically spiced sauce called Al Marga Mafé.

Ingredients \ 5 pax

For the buns (approx. 15):
500 g flour
5 g dry yeast or 10 g fresh yeast
1 egg
250 ml water
salt
For the sauce:
beef or lamb (in large chunks)
oil
1 onion
1 tbsp. tomato concentrate
1 tbsp. date paste
1 tbsp. roasted onion powder
1 tsp. cinnamon
1 tsp. cumin
1 tsp. green aniseed powder
2 laurel leaves
salt and pepper
1-1.5 l of water

Instructions

To prepare the buns, place the sifted flour in a bowl. Add the rest of the ingredients and knead. The dough should not be sticky. Form a ball, cover the bowl, and let the dough double in volume. On a floured surface, roll the dough out with your hands and form the buns. Place a lightly floured cloth in the basket of a couscoussier (steaming pot). Place the buns inside and cover with the cloth. Cover the pot and steam for 20-25 mins.
To make the sauce, heat the oil in a pot. Add all the ingredients except for the water and date paste. Mix, cover and cook for 3-5 mins on medium heat. Dissolve the date paste in water and add to the pot. Cover and cook until the meat is tender.

Widjila are a specialty of the Timbuktu region in northern Mali.

Share recipe

Estonia

December 9th, 2020

Kukeseenekaste (Chanterelle Sauce)

“Summer in Estonia is unimaginable without picking wild mushrooms. Every family has their own secret places where to pick fresh chanterelle mushrooms – these places are guarded sacredly and information ...