Widjila
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.
- 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
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.
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