Cuisine Burkinabè & Cuisine d'Ailleurs Spaguetti soumbala à la viande d'agneau
Recipe Information
Spaguetti soumbala à la viande d'agneau
Cultural Context
Spaguetti soumbala à la viande d'agneau is a delightful dish from Burkina Faso, showcasing the fusion of Italian pasta with local flavors. Soumbala, a fermented condiment made from the seeds of the Parkia biglobosa tree, adds a unique umami depth to the dish. Traditionally enjoyed in family gatherings, this dish reflects the country's culinary creativity and adaptability. Today, variations exist, incorporating different proteins and vegetables, making it a versatile choice for many.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
soumbala
🥗Healthier: fermented soybeans
💰Cheaper: miso
Miso can provide a similar umami flavor.
lamb
🥗Healthier: chicken
💰Cheaper: pork
Chicken or pork can be more cost-effective protein options.
Heat 2 tablespoons of olive oil in a skillet.
Add lamb and let it cook until browned.
Add chopped onion and tomato, cooking for about 10 minutes.
Add water to cover the meat and let it simmer for about 20 minutes.
Check seasoning and add salt if needed.
Add cooked spaghetti to the skillet and mix well, cooking for an additional 5 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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