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Camel Chubbagin
Camel Chubbagin is a traditional Mauritanian recipe for a classic one-pot stew of camel meat, rice and vegetables in a stock made from oil and tomato puree and which is flavoured with chillies. The full recipe is presented here and I hope you enjoy this classic Mauritanian version of: Camel Chubbagin.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesVegetable RecipesMauritania Recipes
Camel meat is a Mauritanian speciality and this is a traditional version of the national dish, Chubbagin that employs cubed camel meat (substitute lamb).
Ingredients:
1kg cubed camel meat
2kg rice
400ml oil
1 aubergine (eggplant), halved lengthways and cut into chunks
2 carrots, cut into chunks
1 small cabbage, cut into wedges
2 large sweet potatoes, peeled and cut into chunks
1 onion, coarsely chopped
8 dried
piri-piri chillies (or to taste)
120ml tomato purée
2 garlic cloves
1 smoked and dried fish
60g
bissap (hibiscus) leaves, trimmed of stems
Maggi cube
salt and black pepper, to taste
Method:
Add the oil to a large pan and when hot add he camel and fry until browned on both sides (about 8 minutes). Meanwhile, mix the tomato purée with 200ml water to form a thick paste. Add this to the pan along with the onion and a little salt. Stir to combine thoroughly.
Add all the vegetables then wash and flake the dried fish, removing as many bones as you can. Stir the flaked, dried fish into the pan then add the remaining hot chillies. Tie the bissap leaves into a bundle and add to the stew. Part-cover the pan (about 3/4) then reduce
Meanwhile, wash and pick over your rice. Either steam in a separate pan or wrap in a cloth and the this to the lid of the pot, allowing the rice to steam inside the main pan when you secure the lid on it. Cook for about 30 minutes then remove the fish and vegetables and place in a bowl to keep warm (discard the bissap leaves). Open the rice and stir into the remaining sauce. Season with 1 Maggi or stock cube and stir to combine. Continue cooking until the rice is tender and the mixture is almost dry.
Transfer the rice to a serving dish then place the meat in the centre of the dish and arrange the vegetables around the outside.
Typically this is served with a condiment (nocose) made from 3 garlic cloves, black pepper, 2 Maggi cubes, a little slivered onion all pounded together into a paste. If desired the bissap leaves can also be pounded into this condiment.
Give everyone a spoon and let them eat the dish. Serve with bissap tea.
