Widjila / Woudjoula by @niangcook

N/A

1 serving

🌾

250 g

Flour

🧫

7 g

Dry Baker's Yeast

💧

150 ml

Warm Water

🍬

5 g

Sugar

🧂

5 g

Salt

🫗

30 ml

Oil

🍅

3

Tomatoes

🧅

200 g

Onions

🧄

9 g

Garlic

🍖

500 g

Mutton Meat

🌴

40 g

Date Paste

💧

750 ml

Water

🧂

Salt

🌶️

1 g

Pepper

🌿

5 g

Fakoy Spices

Preparation Steps

  1. Step 1/13

    Combine the wheat flour, active dry baker's yeast, granulated sugar, and half of the salt in the large mixing bowl.

    wheat flour
    active dry baker's yeast
    granulated sugar
    salt
    🥣large mixing bowl
    🥄measuring spoons

  2. Step 2/13

    Pour in the warm water and 1 tablespoon of vegetable oil, then mix until a rough dough forms.

    warm water
    vegetable oil
    🥣large mixing bowl
    🫗measuring jug
    🥄wooden spoon

  3. Step 3/13

    Knead the dough for 8 minutes until smooth, then cover and let it rise for 45 minutes.

    🥣large mixing bowl

  4. Step 4/13

    Dice the tomato and onion, then mince the garlic.

    tomato
    onion
    garlic
    🔪chef's knife
    🪵cutting board

  5. Step 5/13

    Heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat, then brown the lamb for 6 to 8 minutes.

    vegetable oil
    lamb
    🥄wooden spoon

  6. Step 6/13

    Add the onion and garlic to the lamb, then cook for 5 minutes until softened.

    onion
    garlic
    lamb
    🥄wooden spoon

  7. Step 7/13

    Stir in the tomato, black pepper, remaining salt, and fakoy spice blend, then cook for 5 minutes.

    tomato
    black pepper
    salt
    fakoy spice blend
    🥄wooden spoon

  8. Step 8/13

    Add the water and date paste, then stir until the date paste dissolves into the sauce.

    water
    date paste
    🥄wooden spoon
    🫗measuring jug

  9. Step 9/13

    Cover the pot and simmer the lamb sauce over low heat for 40 minutes until the meat begins to become tender.

    lamb

  10. Step 10/13

    Divide the risen dough into small portions, then roll each portion into a thick flat disc.

    wheat flour dough
    🪵rolling pin
    🪵cutting board

  11. Step 11/13

    Place the dough discs gently into the simmering sauce, then spoon sauce over their tops.

    wheat flour dough
    🥄wooden spoon

  12. Step 12/13

    Cover the pot and simmer for 20 minutes until the dough is cooked through and the lamb is very tender.

    lamb
    wheat flour dough

  13. Step 13/13

    Serve the Widjila hot, dividing the lamb, sweet-spiced tomato sauce, and cooked dough among 4 portions.

    lamb
    date paste
    tomato
    wheat flour dough
    🥄slotted spoon

Composition

Ingredients

Types

Liquids, Seasonings, Vegetables, Fruit products

Ingredients

Flour, Dry baker's yeast, Warm water, Sugar, Salt, Oil, Tomatoes, Onions, Garlic, Mutton meat, Date paste, Water, Pepper, Fakoy spices

Allergens

to inform

Dietetics

Dietary regimen

Dairy-free

Calories

560 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 49g, Fat: 26g, Fiber: 4g, Sugars: 11g

Nutritional Information

Minerals

Iron: 4.5mg, Potassium: 620mg, Sodium: 620mg, Calcium: 55mg

Vitamins

Vitamin C: 18mg, Vitamin B12: 1.4µg, Vitamin B6: 0.4mg, Vitamin A: 65µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

13 steps

Equipments

Utensils

large mixing bowl, measuring jug, measuring spoons, chef's knife, cutting board, wooden spoon, rolling pin, slotted spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Stew

Occasions

Lunch, Dinner, Family meal, Festive meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Malian, West African

Geographic

to inform

Various

Aspect

Texture

Tender, Soft, Thick, Chewy, Saucy

Flavors

Savory, Sweet, Spiced, Tomato-rich, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool within 2 hours,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Freeze in airtight portions,Freeze dough pieces with sauce only after cooking,Thaw overnight in the refrigerator)