Djim'bre is a traditional Ivorian (from Côte d'Ivoire) recipe for a classic stew of smoked cane rat or grasscutter in an okra powder, mushroom, garden egg and red palm oil base. The full recipe is presented here and I hope you enjoy this classic Ivorian version of: Djim'bre.
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This is a traditional Ivorian dish that is made with smoked cane rat or smoked grasscutter. But if you cannot find these then smoked turkey or beef will do. It is also made with n'godro the local smoked catfish.
Ingredients:
2 smoked cane rats halved crossways (or 1 smoked grasscutter, quartered)
6 tbsp dried okra powder
1 piece of blau (Ivorian wood potash) or 1/2 tsp baking soda
1 hot chilli, mashed to a paste
6 tbsp red palm oil
100g mushrooms, sliced
4 small garden eggs (bitter balls), crushed
Method:
Wash the meat, place in a pot and over with 2.5l water. Bring to a boil and cook for 35 minutes. Remove the meat from the pot and set aside.
Whisk the dried okra powder into the pot along with the potash (or baking soda). Now stir in the chilli paste and the red palm oil. Bring to a simmer and cook for 5 minutes before adding the mushrooms and garden eggs.
Bring back to a simmer and cook for about 20 minutes, stirring occasionally. Return the meat to he pot, bring back to a simmer and cook for about 20 minutes more, or until the sauce is thick.
