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Koumrangan

Koumrangan is a traditional Chadian recipe for a classic stew of smoked and fried fish and fish steaks in a hidjilit leaf base. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Koumrangan.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

4–6

Rating:

Tags : Vegetable RecipesChad Recipes

Hidjilit is the Chadian name for the edible leaves and young of Cardiospermum halicacabum, a member of the Sapindaceae (saponin) family of flowering plants. The plant is a woody deciduous climbing vine frequently found on waste ground and the leaves are used as spinach would be used in Europe.



The edible leaves of Hidjilit, Cardiospermum halicacabum, as used in this Chadian recipe of Koumrangan avec Patte d'Arachine (Koumrangan with Peanut Paste).

Ingredients:

2 onions, chopped
2 garlic cloves, crushed
100ml groundnut oil
1 smoked and dried fish, washed and broken into pieces (remove as many bones as possible)
500g fresh fish steaks
200g hidjilit (Cardiospermum halicacabum) leaves, shredded

Method:

Heat the oil in a pan, add the onions and fry for about 6 minutes, or until well browned. Add the garlic and stir-fry for a few seconds then add the dried fish. Stir-fry for a few minutes then add the fresh fish steaks. Cook until lightly coloured then add 500ml water and bring to a simmer.

Bring back to a simmer, cover and cook for 40 minutes. In the meantime, bring a pan of water to a boil, add the hidjilit leaves and blanch for 5 minutes. Try one of the leaves. If it's bitter drain the leaves and cook for 5 minutes more in fresh salted water.

Drain the hidjilit leaves and add to the stew. Cook until the sauce thickens and serve with rice.