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Plat Songhay (Songhay Dish)
Plat Songhay (Songhay Dish) is a traditional Malian recipe for a classic stew of bread dough dumplings cooked in a mutton, tomato and date stew base and which is typically prepared and served during Ramadan. The full recipe is presented here and I hope you enjoy this classic Malian version of: Songhay Dish (Plat Songhay).
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Additional Time:
(+60 minutes proving)
Serves:
6–8
Rating: 
Tags : Spice RecipesMutton RecipesBread RecipesVegetable RecipesMali Recipes
Songhay is a traditional Malian dish of bread dough dumplings that are cooked in a mutton, tomato, date, spice and tomato stock base. These are a favourite dish, particularly during Ramadan.
Ingredients:
1kg bread dough (use the
basic yeast dough recipe)
200ml oil
1.5kg mutton, diced
6 onions, chopped
8 tomatoes, blanched, peeled, de-seeded and chopped
200g tomato purée
10 dates, pitted and mashed
garlic, minced
ground aniseed
ground cumin seeds
ground cinnamon
1 bayleaf
salt and freshly-ground black pepper, to taste
Method:
Prepare the bread dough according to the recipe then shape into balls about 5cm in diameter. Cover with a damp cloth and set aside to rise in a warm place for at least 60 minutes.
In the meantime, add the oil to a large pan and use to fry the mutton until lightly browned. Add the onion and fry for about 5 minutes more, or until softened.
Add half the tomato flesh and the tomato purée then add the dates, garlic and 200ml water. Season to taste with the aniseed, cumin, cinnamon and bayleaf. Season to taste with salt and black pepper then cook over medium heat for 15 minutes.
Add 2.3l water, bring to a simmer and cook for 30 minutes. At this point gently drop in the risen dough balls. Try and sit them on the surface of the sauce so that they are not completely immersed then cover the pan and cook gently for 30 minutes.
Remove the dough balls and set aside to keep warm. Bring the stock to a boil and cook until the sauce thickens.
Add the dough balls to a serving plate and ladle over the mutton sauce. Serve hot.
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