Dounguouri Soko-Vegetarian
Main Dish • Vegetable
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Ingredients
- 1 pound white beans (dry), soaked overnight
- ¼ teaspoon natron or baking soda
- 4 onions, chopped
- 2 green bell peppers, finely chopped
- 2 red bell peppers, finely chopped
- 5 tomatoes, peeled, seeded, and diced
- 3 garlic cloves, crushed
- 2 tablespoons tomato paste
- 1 cup vegetable or peanut oil
- 2–3 cups water
- Salt and black pepper, to taste
- Optional add‑ins for protein or heartiness:
- 1–2 cups diced sweet potatoes or carrots
- 1–2 cups chickpeas reflecting common vegetarian Niger stews
Directions
- Prepare the Beans
- Soak beans overnight, then rinse.
- Add beans to a pot with enough water to cover and ¼ tsp natron or baking soda.
- Boil for 45 minutes.
- Rinse with hot water and drain.
- Build the Flavor Base
- Heat 1 cup oil in a large pot.
- Add onions and sauté until translucent.
- Add the chopped green and red bell peppers and cook for 5 minutes.
- Add diced tomatoes and garlic; cook another 5 minutes.
- Add Tomato Paste & Vegetables
- Stir in 2 tablespoons tomato paste.
- If using: add sweet potatoes, carrots, or chickpeas for extra substance.
- Combine Beans & Simmer
- Add the pre‑cooked beans to the pot.
- Add 2–3 cups of water to reach stew consistency.
- Simmer 30 minutes on medium heat, then
- Reduce to low and simmer another 30 minutes, allowing the sauce to thicken.
- Season with salt and pepper.
- Serve
- Traditionally served with rice, millet, flatbread, and even mayonnaise on the side in Niger.
- For a vegetarian pairing, serve with: millet, couscous or flatbread.
