Tue 21 Dec 2021

This month, CIS introduces you to a traditional Chadian recipe: fresh okra sauce with mutton and rice couscous. This is a typical dish from the central, western, southern and eastern regions of Chad. It is eaten in all seasons and its preparation varies according to the region. Our chef Mahamat Korey, who has been with CIS for 10 years on the Komé5 project, adds his personal touch to this typical dish. 

Ingredients (for 10 people)

  • 3kg of mutton meat (with bones)
  • 800g of fresh okra
  • 400g of onions
  • 200ml of vegetable oil
  •  10g of fine salt
  • 10g of white pepper
  •  10g of cumin
  • 5g natural natron
  •  7 red peppers
  • 100ml cow oil

Instructions Fresh okra sauce with mutton meat

  1. Bleach sheep meat and keep
  2. Prepare the fresh okra by cutting it into a slice, cut the onions, mix the fresh tomato and slice the garlic.
  3. Heat the oil in the pot then, add the previously prepared mixture and simmer for 15 minutes at a temperature of 160°C.
  4. Add the meat and stir so that it simmers in the mixture for 30 minutes.
  5. Add 200ml of water and let everything cook over low heat for 45 minutes.
  6. Then add the fresh okra cut beforehand and 100 ml of water and simmer. At the end of cooking, add a small amount of cow oil to the surface and it’s ready to be served.

Instructions Rice ball (corn-based, penicillin / red sorghum)

  1. Heat 20l of water to a boil in a pot
  2. Add the previously washed rice and a pinch of salt in the boiling water, then stir with a spatula for about 3 minutes
  3. Leave leather for 30 minutes and then add the wheat flour gradually, stirring with the spatula until you get a paste that is neither too hard nor too soft.
  4. Leave leather with soft heats for 10 minutes.

About the chef

Mahamat KOREY has been a chef at the Kome 5 site for over 10 years. His parents encouraged him to become a doctor, but he chose cooking. He started his career in the kitchen on the Kome 5 project. In December 2019, Mahamat attended a one-week training course at the "Ecole Hôtellière de Marseille". This experience enabled him to perfect his dishes on a daily basis.

Chef’s secret

"Nothing is lost, nothing is created, everything is transformed": this quote takes on its full meaning in his kitchen! Information about our catering service

Information about CIS in Chad

Information about our catering service