Chicken stew with curdled milk – Traditional Peul / Fulani recipe
Njaajeendi nyiiri e nono – Njaajeendi Peewal e mumɓe Fulɓe

Traditional ingredients:

• 1 local chicken (preferably free-range)

• 1 liter fresh curdled milk (or traditional fermented milk)

• Fresh onions

• Fresh chili (optional)

• Salt (spring or rock salt)

• Water

• Local aromatic leaves (e.g., baobab or nébédaye leaves, depending on availability)

• Traditional local oil (such as shea or cotton oil, if used)

Preparation:

1. Preparing the chicken
   Clean and cut the chicken into pieces.
   Brown the chicken in a traditional pot over wood fire, with a little water, salt, and chopped onions.

2. Cooking the stew
   Simmer until the chicken is tender.
   Slowly add the curdled milk, stirring gently to avoid curdling the sauce.
   Add crushed aromatic leaves (optional) for flavor.
   Cook on low heat until the sauce thickens slightly; it should be creamy and slightly tangy.

Traditional accompaniment:
Tô: a thick porridge made from millet, sorghum, or maize, cooked in boiling water and stirred with a wooden spoon until firm consistency.
Sometimes also served with local rice depending on the region.

Cultural notes:
Curdled milk (called “nono” by some Peul) is a central food in Peul culture, which traditionally raises dairy cattle herds.
The slightly tangy taste of curdled milk brings freshness and balance to this protein-rich dish.
Tô is a staple food for several West African ethnic groups, and its pairing with chicken stew with curdled milk is a culinary expression of pastoral life.