Nandji

Nandji is a vegetable sauce from the north of Côte d'Ivoire, more precisely from the Korhogo region. It is made from the leaves of Nandje, a local vegetable that gives it its name. Nandji sauce is generally served with rice, foufou or placali, traditional Ivorian cassava dishes.

Koshari

Nandji is a vegetable sauce from the north of Côte d’Ivoire, more precisely from the Korhogo region. It is made from the leaves of Nandje, a local vegetable that gives it its name. Nandji sauce is generally served with rice, foufou or placali, traditional Ivorian cassava dishes.

This easy-to-make recipe is a specialty of the Dioulas (the name given to Muslim populations descended from former trading families from Mali, BurkinaFaso or Guinea).

Nandji sauce can be a nutritious source of vegetables and essential nutrients for the human body. Indeed, depending on how it is cooked, consumption of Nandji sauce can provide essential nutrients such as vitamins A, C and K, as well as minerals like iron, calcium and potassium. The vegetables used in the sauce are rich in fiber, which can contribute to healthy digestion.

Ingrédients

The preparation of the ʽʽnandjiʼʼ takes about 1h30 minutes and requires for 4 people:1 kg de viande de bœuf ou de mouton

1 kg potatoes
500 g tomatoes
140 g tomato paste
4 carrots
2 onions
1 small white cabbage
2 garlic cloves
3 bay leaves (optional)
2 hot peppers
spices (your choice)
salt and pepper to taste
oil

Preparation of Nandji

Peel the potatoes and carrots and cut into small cubes. Cut the onions into small pieces, mince the garlic cloves and chop the cabbage.
Heat the oil in a large saucepan and add the meat. Fry until browned on all sides.
Add the onions, garlic and chillies to the pan and sauté for 2-3 minutes.
Add the tomatoes, tomato paste and spices of your choice. Mix well and simmer for 5-10 minutes.
Add the potatoes, carrots and cabbage to the pan. Mix well and add enough water to cover all the ingredients.
Add bay leaves (optional) and season to taste with salt and pepper.
Simmer for 45-60 minutes, or until the vegetables are tender and the sauce has thickened.
Serve the hot Nandji sauce with rice, foufou or placali, as you prefer

Bon appétit!

NB: the Malian recipe for nandji includes spices such as ʽʽSoumbalaʼʼ, ʽʽDawaʼʼ, ʽʽDawaetʼʼ, ʽʽIruʼʼ in the preparation.

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